- 3 ounces lemon gelatin
- 3/4 teaspoon salt
- 1 dash cayenne pepper
- 1 tablespoon vinegar
- 1 1/2 cups crushed pineapple — drained
- 1 cup carrots — shredded
- 1/3 cup pecans — chopped
1. Dissolve gelatin in 1 cup boiling water.
Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar.
Refrigerate until partially set.
2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans.
3. Refrigerate at least 3 hours until firmly set.
Cut into squares and serve on lettuce leaves.