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Carrot-and-Jalapeño Salad

Yield 8 servings (serving size: 3/4 cup carrot salad and 1 cup lettuce)

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

Nutrition Information

  • calories 59
  • caloriesfromfat 9 %
  • fat 0.6 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 14.2 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 346 mg
  • calcium 44 mg

How to Make It

  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.