Carrot-and-Jalapeño Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 cups diagonally sliced carrot (about 8) |
8 garlic cloves, halved |
2 cups thinly sliced onion |
2 cups cider vinegar |
1 cup water |
1/2 cup sliced pickled jalapeño peppers |
1/2 teaspoon salt |
8 cups thinly sliced iceberg lettuce |
Directions:
1. Combine carrot and garlic in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 5 minutes or until just crisp - tender; drain.
2. Combine carrot mixture, onion, and next 4 ingredients (onion through salt) in a large bowl, and stir well. Cover and chill at least 8 hours. Serve over lettuce.
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