Recipe: Sunset Salad

Drain pineapple, reserving both juice and pineapple.
Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice
from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until
gelatin is dissolved; stir in orange juice and vinegar; pour into a large
bowl. Refrigerate until mixture is as thick as unbeaten egg white, about 1
hour.
Stir carrots and reserved pineapple into thickened gelatin mixture. Pour
into a 6-cup mold or 8X8X2 inch pan. Refrigerate about 4 hours, or until
set.
While gelatin mixture is thickening, combine sour cream, orange rind,
and honey in a small bowl. Beat until smooth; chill.
Serve salad with sour cram dressing.