1 pkg. lemon Jello
1/2 tsp. salt
1 1/2 c. boiling water
1 (8 3/4 oz.) can crushed pineapple
1 tbsp. lemon juice
1 c. shredded carrots
1/3 c. chopped pecans

Dissolve Jello and salt in water. Add undrained pineapple and lemon juice. Chill until slightly thickened. Fold in carrots and pecans.