Carrot Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple (juice packed), drained (reserve 2 Tbsp. juice)
2 c. shredded carrot
1/2 c. sliced celery or chopped green pepper
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 tsp. sugar or brown sugar
1/4 tsp. salt
dash of ground ginger
4 lettuce leaves (optional)

Preparation

In a medium mixing bowl, combine drained pineapple, reserved pineapple juice, carrot, celery or green pepper, lemon peel, lemon juice, sugar, salt and ginger.
Toss to coat well.
Cover and chill for 2 to 24 hours, stirring occasionally.
Serve on lettuce-lined plates, if desired.
Makes 4 servings.