Carrot Raisin Salad

In a small bowl combine dressing ingredients and stir until smooth, set aside.

Drain pineapple tidbits.Place reserved juice in a small saucepan and bring to a boil.Remove from heat and add raisins. Let sit until the raisins are plump, about 20 minutes.Place carrots, drained plumped raisins and pineapple in a large bowl.
Add dressing a little at a time and toss well to mix. This salad will become "wetter" as it sits so go easy on the dressing. Leftover dressing will keep about 2 weeks in the fridge. Transfer salad to a serving dish.Chill until needed.