Carrot-Raisin Salad
| 1/4 | cup raisins | 1 | 8-oz. can unsweetened pineapple, undrained |
| 2 | tablespoons cider vinegar | | Dash ground cinnamon and dash nutmeg |
| 1 | bunch carrots | | |
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Combine raisins and vinegar in a small bowl; let stand 30 minutes. Drain, reserving vinegar. Place raisins and carrots in a medium bowl; set aside. Drain pineapple, reserving 1/4 cup juice; add pineapple to carrot mixture. Combine 1/4 cup reserved juice, reserved vinegar, cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover and chill. Serves 4. 90 calories/serving.
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