1/4 c. raisins
2 tbsp. cider vinegar
1 (8 oz.) can unsweetened pineapple tidbits, undrained
Dash of ground cinnamon
Dash of ground nutmeg
3/4 lb. carrots, scraped and coarsely shredded

Combine raisins and vinegar in a small bowl; let stand 30 minutes. Drain, reserving the vinegar and set raisins aside.

Drain pineapple, reserving 1/4 cup juice. Combine 1/4 cup pineapple juice, reserved vinegar, cinnamon, and nutmeg. Toss with raisins, pineapple and carrots; chill. Yield: 4 servings.