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    Salad: Carrot & Jalapeno Salad


    Source of Recipe


    adapted from Cooking Light, May 1995, page 138

    List of Ingredients




    4 cups diagonally sliced carrot (8)
    8 cloves garlic halved
    2 cups thinly sliced onion
    2 cups cider vinegar
    1 cup water
    1/2 cup sliced pickled jalapeño peppers
    (original recipe calls for 1/2 teaspoon salt )
    8 cups thinly sliced iceberg lettuce

    Recipe



    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.

 

 

 

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