Carrot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon jello
2 c. boiling water
1 (20 oz.) can crushed pineapple (reserve juice)
1/2 tsp. salt
1 c. carrots, grated
1 c. sharp Cheddar cheese, grated
3/4 c. pecans, chopped
1 Tbsp. vinegar or lemon juice

Preparation

Dissolve jello in boiling water.
Add vinegar and salt.
Drain pineapple and add enough water to equal 2 cups.
Add jello mixture.
Chill.
When thickened, fold in cheese, carrots, pineapple and pecans.
Pour into mold that has been rinsed in cold water.
Chill until firm.
Unmold on a platter and serve plain or make a dressing of mayonnaise and sour cream.