Tangy Carrot and Bell Pepper 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

Preparation

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.