Carrot Salad

slightly adapted from Sally Fallon's Nourishing Traditions to use what I had in my cupboards

12 medium carrots, peeled and grated

1 cup fresh pineapple, chopped

1/2 cup toasted pecans

1 Tbls. fresh Italian flat-leaf parsley, chopped

1/2 c. raisins (optional-I left them out)

dressing:

1 teaspoon Dijon mustard

2 Tbls. plus 1 teaspoon red wine vinegar

1/2 c. extra virgin olive oil

1 Tbls. expeller-expressed flax oil

Mix all ingredients together and chill until serving. Tastes very good sprinkled with salt and pepper. Even for breakfast!