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Golden Glow Salad

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. Blend well.
3. Refrigerate at least 3 hours until firmly set. Cut into squares and serve on lettuce leaves.

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