1 pkg. lemon Jello
1 c. boiling water
1 c. canned pineapple juice
1 tbsp. vinegar
1 c. crushed pineapple, drained
1 c. grated raw carrots
1/3 c. pecan meats, finely cut
1/2 tsp. salt

Dissolve Jello in boiling water. Add pineapple juice, vinegar and salt. Chill. When slightly thickened add pineapple, carrots and nuts. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise if desired. Serves 6. This can also be put in 1 large mold. Nuts are optional.