Fresh dill really brings out the sweetness of the carrots in this eye-catching salad.
Oxmoor House JANUARY 2006
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.
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