Pineapple Carrot Salad

[Dee]

1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 tsp. salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-oz. can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated
In large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes.
Then pour sugar and salt on top of gelatin.
Pour boiling water over all and stir until sugar and gelatin are dissolved.
Add lemon juice and stir to blend.
Add pecans, pineapple, and grated carrot.
Pour into 8" square glass baking dish.
Cover and chill 4 hours until firm. Cut into squares to serve