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Ingredients

• 1/2 pound  collard greens, tough stems removed (8 leaves)
• 3   medium carrots, grated (2 cups)
• 1   medium onion, grated (1 cup)
• 1   medium red bell pepper, diced (1 cup)
• 1/2 cup  rice or cider vinegar
• 1/3 cup  sugar
• 1/4 cup  canola oil
• 1 teaspoon  powdered mustard
• 1 teaspoon  celery seed
• 1/2 teaspoon  salt
• 1/4 teaspoon  ground black pepper

Description

The Hot Dressing Poured Over This Salad Slightly Wilts The Greens Without Cooking Them. Chilling The Salad Lets The Flavors Develop. Serve As A Side Dish, Or Use Instead Of Lettuce To Top Vegetarian Barbecue. Other Greens To Try In This Recipe: Swiss Char

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