1 pkg. lemon Jello
1 c. boiling water
1/2 c. ice water
1 (9 oz.) can crushed pineapple
Pinch of salt

Empty Jello into small mixing bowl. Stir in boiling water. Stir thoroughly until gelatin is entirely dissolved. Then stir in ice water, pineapple and salt. Chill in refrigerator. When Jello starts to thicken, add 2 medium carrots, grated. Pour into 8" square pan and chill in refrigerator until firm. Cut in squares and serve on crisp lettuce leaves with mayonnaise.