Summer slaw

1 medium head cabbage
1 18 oz Pineapple tidbits
1/2 cup Pecan pieces
1/3 cup Sugar
1/3 cup White vinegar
1 teaspoon Dry mustard
1/2 teaspoon Celery seed
1/4 teaspoon Salt
1/2 cup Canola Oil

Saute pecan pieces over medium heat in dry skillet with NO oil.
Drain pineapple and reserve 1/4 cup juice.
Combine sugar, vinegar, mustard, celery seed, salt and pineapple juice.
Whisk in Canola oil. Pour over cabbage and mix well. Chill. Add pecans before serving.

Pecans are a southern favorite.
I have had this before and it was delicious. Any way to move it to favorites?