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Tangy Carrot and Bell Pepper Salad

Tangy Carrot and Bell Pepper Salad

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

Oxmoor House JANUARY 2006

  • Yield: 5 servings (serving size: 3/4 cup)
  • Cook time:7 Minutes
  • Prep time:4 Minutes
  • Other:1 Hour

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

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.

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 3.1g
  • Saturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 13.3g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 178mg
  • Calories from fat: 35%
  • Fiber: 1.8g
  • Calcium: 27mg
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Tangy Carrot and Bell Pepper Salad recipe

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