3 oz. lemon gelatin
1 c. boiling water
1 (8 1/2 oz.) can crushed pineapple
1 tbsp. vinegar
1/4 tsp. salt
1 c. shredded carrot
1/4 c. chopped pecans

Dissolve gelatin in boiling water. Drain and reserve syrup from crushed pineapple. Add water to syrup to make 1 cup. Add to gelatin along with vinegar and salt. Chill until partially set. Fold in pineapple, carrot, and pecans. Fold into 9x13 inch pan. Chill until firm.