Carrot-and-Jalapeño Salad

Ingredients

• 4 cups carrots diagonally sliced ( 8)
• 2 cups cider vinegar 
• 8  garlic cloves halved
• 8 cups iceberg lettuce thinly sliced
• 0.5 cup pickled jalapeño peppers sliced
• 2 cups onion thinly sliced
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• sauce pan

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.
3. Serve over lettuce.