1In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
2In large bowl, toss carrots, onion, bell pepper and celery.
3In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
4Cover and refrigerate 24 hours before serving.