Carrot Pineapple Slaw

1 cupDiced fresh pineapple
½ cupRaisins
1 10-ounce packageMatchstick cut carrots
2 TablespoonsCanola oil
2 TablespoonsBellindora Vinegar, Apple Balsamic
2 TablespoonsFresh lemon juice
2 TablespoonsMaple syrup
1 TablespoonFresh pineapple juice
2 TablespoonsChopped fresh flat-leaf parsley
¼ teaspoonSalt
⅛ teaspoonBlack 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).

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