1/2 C. each yellow, red, and green pepper, julienned and blanched
2 T. Rice Vinegar
1 tsp. Each Toasted Sesame Seed, Dijon Mustard, and Honey
1/2 tsp. Reduced Sodium Soy Sauce

In medium bowl combine bell peppers and set aside. Using a wire whisk, in a small bowl combine remaining ingredients and beat until combined. Pour over bell peppers and toss to coat. Cover and refrigerate until flavors blend, at least 30 minutes.