Cook'S Country Carrot-Raisin Salad - cooking recipe

Ingredients

1/2 cup extra-virgin olive oil
6 tablespoons cider vinegar (or rice wine vinegar)
2 tablespoons honey
1 tablespoon Dijon mustard
2 lbs carrots, peeled and shredded
1 cup raisins
1 (8 ounce) can crushed pineapple, drained

Preparation

Whisk together: oil, vinegar, honey, mustard. Add carrots, raisins and pineapple. Toss to combine.
Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 24 hours.