Tangy Carrot and Bell Pepper Salad

Oxmoor House
Fresh dill really brings out the sweetness of the carrots in this eye-catching salad.
5 servings (serving size: 3/4 cup)


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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


Prep: 4 Minutes
Cook: 7 Minutes
Other: 1 Hours

Cook carrots in boiling water 2 minutes or until crisp-tender.

While carrots cook, combine vinegar and next 5 ingredients in a medium bowl, and stir well. Drain carrots.

Add carrots, onion, dill, and bell pepper to bowl; toss gently to coat. Cover and chill at least 1 hour.

Created date

March 2010

Nutritional Information

Calories 81
Fat 3.1 g
Satfat 0.2 g
Protein 1.1 g
Carbohydrate 13.3 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 178 mg
Caloriesfromfat 35 %
Fiber 1.8 g
Calcium 27 mg