Tangy Carrot and Bell Pepper Salad |
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Prep Time: 4 Minutes Cook Time: 7 Minutes |
Ready In: 11 Minutes Servings: 5 |
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Fresh dill really brings out the sweetness of the carrots in this eye-catching salad. Ingredients:
2 cups thinly sliced carrots (about 3 large) |
1/4 cup rice vinegar |
1 tablespoon sugar |
1 tablespoon canola oil |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1 garlic clove, minced |
1 cup thinly sliced red onion (about 1 small) |
1/4 cup chopped fresh dill |
1 large red bell pepper, cut into thin strips |
Directions:
1. Cook carrots in boiling water 2 minutes or until crisp-tender.
2. While carrots cook, combine vinegar and next 5 ingredients in a medium bowl, and stir well. Drain carrots.
3. Add carrots, onion, dill, and bell pepper to bowl; toss gently to coat. Cover and chill at least 1 hour.
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