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

½ 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