Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article updated: 11/19/2012 1:28 PM

Bell Pepper and Apple Slaw

1 medium red bell pepper, cored and julienne

1 medium yellow bell pepper, cored and julienne

2 medium carrots, grated

2 celery ribs, thinly sliced

1 Granny Smith apple, cored and julienne

Seeds of 1 pomegranate

Zest and juice of 1 large orange

2 tablespoons white balsamic vinegar

teaspoon salt

2 tablespoons olive oil

1 teaspoon Dijon mustard

Pinch of red pepper flakes

In a large bowl, combine both bell peppers, the carrots, celery, apple and pomegranate seeds.

In a small bowl, whisk together the orange zest and juice, vinegar, salt, olive oil, mustard and red pepper flakes. Pour over the slaw mixture and toss to thoroughly coat.

Serves eight.

Nutrition values per serving: 90 calories, 3.5 g fat (0.5 g saturated), 14 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 170 mg sodium.

Alison Ladman for The Associated Press

Copyright © 2014 Paddock Publications, Inc. All rights reserved.