Sunset Gel Salad - cooking recipe

Ingredients

10 oz. orange jello
1/2 tsp. salt
6 c. boiling water
20 oz. crushed pineapple (undrained)
1/8 c. lemon juice
2 c. carrots, coarsely grated
1/2 c. pecan pieces

Preparation

Dissolve jello and salt in boiling water.
Add pineapple and lemon juice.
Chill until thick, then fold in carrots and pecans. Pour into a 9 x 13-inch pan; chill until firm.