2/3 c. seedless raisins
1 pkg. lemon Jello
1 1/4 c. hot water
2 tbsp. fresh lemon juice
1 c. undrained crushed pineapple
1/4 tsp. salt
1 1/2 c. grated carrot
Salad greens

Rinse raisins, cover with water and boil 5 minutes. Cool and drain. Dissolve Jello in hot water. Blend in lemon juice, pineapple and salt. Cool until slightly thickened. Fold in raisins and carrots. Turn into individual molds or 8" square pan and chill until firm. Unmold or cut into rectangles and serve on salad greens. Makes about 6 servings.