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Tangy Carrot and Bell Pepper Salad

Prep time 4 mins
Cook time 7 mins
Other time 1 hr
Yield 5 servings (serving size: 3/4 cup)
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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection