Carrot Raisin Salad - cooking recipe

Ingredients

2 tsp. honey
1 tsp. mayonnaise
1 tsp. cider vinegar
1/8 tsp. cinnamon
1 1/2 c. shredded carrots
1 c. pineapple chunks or 1 (8 oz.) can pineapple chunks (packed in juice), drained
1/4 c. raisins

Preparation

In a medium size bowl, stir together honey, mayonnaise and vinegar until blended.
Stir in cinnamon.
Add carrots, pineapple chunks and raisins.
Toss with dressing.
Cover and refrigerate at least 2 hours before serving.
(Can be made night before.)
Yields 2 cups with 80 calories per 1/2 cup.