Carrot-Raisin Salad

By á-8559

Cook's Country Magazine

Ingredients

• 1/2 c virgin olive oil
• 6 T cider vinegar
• 2 T honey
• 1 T Dijon mustard
• salt and pepper
• 2 lbs. peeled and shredded carrots (by hand)
• 1 c raisins
• 1 8 oz. can crushed pineapple, drained

Preparation

Step 1

Whisk oil, vinegar, honey, mustard, salt, and pepper together in bowl. Add carrots, raisins, and pineapple and toss thoroughly to combine.

Season with salt and pepper to taste and cover and refrigerate for at least an hour and serve.