Sunset Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. jello (lemon, orange or pineapple)
1/2 tsp. salt
1 1/2 c. boiling water
1 (8 3/4 oz.) can crushed pineapple
1 Tbsp. lemon juice
1 c. coarsely grated carrots
1/2 c. chopped pecans (optional)

Preparation

Dissolve jello and salt in boiling water.
Add undrained pineapple and lemon juice.
Chill until very thick, then fold in carrots and pecans.
Pour into 1-quart mold.
Chill until firm. Makes 3 cups or 6 side salads.