| 1 cup | Diced fresh pineapple |
| ½ cup | Raisins |
| 1 10-ounce package | Matchstick cut carrots |
| 2 Tablespoons | Canola oil |
| 2 Tablespoons | Bellindora Vinegar, Apple Balsamic |
| 2 Tablespoons | Fresh lemon juice |
| 2 Tablespoons | Maple syrup |
| 1 Tablespoon | Fresh pineapple juice |
| 2 Tablespoons | Chopped fresh flat-leaf parsley |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
|
Combine the first 3 ingredients in a large bowl. Set aside.
Combine oil and next 3 ingredients (through pineapple juice),
stirring with a whisk, until well blended.
Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.
Yields: 6 servings (serving size, about 1 cup). |
