In my search, I found this quick and easy "recipe gem" over at MGCC, and truly IS a keeper. Not only is it delicious, but there is no dairy in it and it lasts in the fridge for up to a week; as a matter of fact, it just keeps getting tastier and it goes well with everything!!
1/4 cup diced onion
1/4 cup diced green pepper
1 carrot shredded
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper (my variation)
1/2 teaspoon celery seed (my variation)
How small you chop the veggies is a matter of personal preference. We prefer pieces about twice the size of a grain of rice and my food processor (using the steel blade) makes short work of this step.
In a small saucepan, mix the sugar, vinegar, oil, salt, pepper and celery seed and bring to a boil, stirring just until sugar has dissolved then remove from the heat.
Pour the hot dressing over the vegetables and mix well. Let this cool a little before covering it and putting it in the fridge to chill until ready to serve.
NOTE: Toss salad again, just before serving to distribute the dressing.
NOTE: This recipe make four generous side servings (adult size). When I make it for a crowd, I quadruple the recipe.