Pepper Salad

3 each large green, sweet red and sweet yellow pepper, thinly sliced
18 cherry tomatoes, halved

Dressing
1/4 cup finely chopped red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

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. Makes 16 servings.