Carrot-And-Jalapeno Salad

Recipe Ingredients

4 cups	440g / 15oz	Carrot - diagonally sliced
		(8)
8		Garlic - halved
2 cups	125g / 4.4oz	Onion - thinly sliced
2 cups	474ml	Cider vinegar
1 cup	237ml	Water
1/2 cup	118ml	Pickled jalapeno peppers - sliced
1/2 teaspoon	2.5ml	Salt
8 cups	1896ml	Iceberg lettuce - thinly sliced

Recipe Instructions

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.

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

Source:
Cooking Light, May 1995, page 138

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