1 (3 oz.) pkg. lemon Jello
1/2 tsp. salt
1 1/2 c. boiling water
1 can crushed pineapple
1 tbsp. lemon juice
1 c. coarsely grated carrot

Dissolve Jello in boiling water; add salt, pineapple, lemon juice and carrot. Refrigerate (congeals in a few hours). Serve on lettuce or spinach leaves. Serve with dressing made of sour cream, mayonnaise, honey and dash of cinnamon sugar.