Sunshine Tossed Salad
|Canned pineapple slices||8 Ounce (Packed In Water Or Juice, 1 Can)|
|Torn iceberg lettuce||2 Cup (32 tbs)|
|Carrot||1 Small, shredded|
|White vinegar||2 Tablespoon|
|Canola oil||1 1⁄2 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
Drain the juice from the pineapple into a small bowl.
Set the juice aside.
Cut the pineapple into bite-size pieces.
In a salad bowl, combine the pineapple, lettuce, carrots and raisins; set aside.
In a small jar with a tight-fitting cover, combine 2 tablespoons of the pineapple juice, the vinegar, oil, lemon peel and celery seeds.
Cover and shake until well combined.
Drizzle the juice mixture over the lettuce mixture.
Toss until coated.