Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.