Carrot and Apple Salad

1. 1

   Thinly slice red pepper.

2. 2

   In 1-quart saucepan over high heat, heat red pepper, raisins, cider vinegar, and brown sugar to boiling.

3. 3

   Reduce heat to low and simmer, uncovered, 3 to 5 minutes until red pepper is tender.

4. 4

   Remove saucepan from heat; stir in mayonnaise, Dijon mustard, and black pepper.

5. 5

   Thinly slice unpeeled apple; place in medium bowl.

6. 6

   Add shredded carrots and red-pepper mixture; toss to mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.