Apparently I'm quite a bit behind in posting the remainder of those infamous 'gems' found in the 2007 Cooking Light magazine. My next favorite item was a carrot slaw
4 cups grated carrots
1 15oz can pineapple chunks (drained, juice reserved)
1/2 cup crasins (or raisins if your family eats 'em)
2 Tbs canola oil
2 Tbs lemon juice
2 Tbs pineapple juice
2 Tbs maple syrup
salt pepper
Whisk together the lemon juice, pineapple juice, oil and maple syrup and pour over carrots, pineapple, and crasins in a large bowl. Season with salt and pepper to taste.
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