1 pkg. lemon Jello
1 c. hot water
1 c. pineapple juice & water
1 tbsp. vinegar
1/2 tsp. salt
1 c. grated carrots
1 (#2) can crushed pineapple, drained (save juice)
1/2 c. chopped pecans

Dissolve Jello in hot water. To the pineapple juice, add enough water to make 1 cup; then add vinegar and salt. Add the pineapple mixture to the Jello and water. Chill until slightly thickened. Fold carrots, nuts and pineapple into the Jello. Pour into Jello mold. Serve on lettuce. Garnish with mayonnaise.