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SUNSHINE SALAD 
1 (3 oz.) pkg. lemon flavored gelatin
1 c. boiling water
1/2 c. cold water
1 (9 oz.) can crushed pineapple
1/8 tsp. salt
1 med. size carrots

Dissolve gelatin in boiling water. Stir in cold water, crushed pineapple and salt. Chill in refrigerator until gelatin starts to thicken. Pare and grate carrots. Stir into gelatin. Pour into a square pan, 8 x 8 x 2 inches. Chill in refrigerator until firm. Cut in squares. Lift out carefully and serve on crisp lettuce leaves. Top with mayonnaise. 6 to 9 servings.
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