new for Easter... pineapple and carrot relish

A new, healthy and delicious

holiday classic.

Yes, there are always tried-and-true holiday favorites, but as someone who loves to cook and try recipes, it's always fun to inject some new life into an old menu.

This nifty little recipe came from one of those cool free recipe cards at the supermarket. Originally intended to be a salad; but after tasting, I think it is best served on the side as a relish. Try it, and be the judge for yourself.

I used safflower oil in place of the original canola oil, but use what you like as long as it is light and not overpowering. Also, I used white balsamic vinegar for the white wine vinegar (basically the same thing but with a slightly different flavor that I prefer in this dish). And, I used curry powder since I absolutely adore it and I have the tastiest Madras curry powder purchased from an Asian grocery. Frankly, I'm not sure what the interchangeable-ness (a word?) is between chipotle chili powder and curry powder; I'm sure it's just a matter of preference.

Try this beautiful, fresh and easy salad (relish) for Easter; I think you'll like the way it complements your old favorites!

Ingredients:

• 2 cups fresh pineapple chunks
• 2 cups shredded raw carrots
• 2 tablespoons orange marmalade
• 1 tablespoon canola (or safflower) oil
• 1 tablespoon white wine vinegar
• 1/8 teaspoon chipotle chili powder or
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

In a large serving bowl combine pineapple and carrots.
In a small bowl stir together marmalade, oil, vinegar, chipotle or curry powder, salt and pepper. Pour over pineapple-carrot mixture; toss to combine. Serve chilled or at room temperature.
Serves 4 as a salad.