1 sm. pkg. lemon Jello
1 c. boiling water
1 c. canned pineapple syrup, drained from fruit
1/2 tsp. salt
1 c. canned, crushed pineapple, drained
1 c. raw carrots, grated
1 tbsp. vinegar

Dissolve gelatin in boiling water. Add pineapple syrup (add water if needed to make 1 cup), vinegar and salt. Chill until mixture begins to thicken. Add pineapple and carrots and turn into individual molds or 1 1/2 quart bowl. Chill until set. (Use 16 or 17 ounce can of pineapple). If fruit is added immediately, pineapple sinks to bottom and carrots stay near top. Serves 6 to 8.