Sunset Salad(Makes 48 Portions) - cooking recipe

Ingredients

3 1/2 c. lemon or orange gelatin
2 tsp. salt
1 gal. hot water (140~ to 160~)
1/2 c. vinegar
2 lb. grated carrots
1 qt. canned crushed pineapple
1 c. chopped pecans

Preparation

Dissolve gelatin and salt in hot water.
Add vinegar and chill until slightly thickened.
Fold in carrots, pineapple and pecans. Pour into individual molds, shallow pans, or two three-quart molds.
Chill until firm.
Unmold or cut into squares.
Serve on crisp lettuce with a mayonnaise topping, if desired.
Be sure to chill larger molds overnight.