1 pkg. lemon gelatin
1 (No. 2) can (2 1/2 c.) crushed pineapple
1 tbsp. vinegar
1 c. grated carrots
1 c. hot water
1/2 tsp. salt
1/3 c. chopped pecans

Dissolve gelatin in hot water. Drain pineapple reserving syrup. Add water to syrup to make 1 cup. Add to gelatin with vinegar and salt. Chill until partially set.

Fold carrots, pineapple and nuts into gelatin. Chill until firm. Serve with sour cream.