Ingredients
3 each large sweet green, red and yellow peppers, thinly sliced18 cherry tomatoes, halvedDRESSING:1/4 cup finely chopped red onion3 tablespoons cider vinegar3 tablespoons olive oil3 tablespoons honey1 tablespoon Dijon mustard1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon celery seed1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes, optional
Preparation
In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.
