Carrot-and-Jalapeño Salad

Salads, Salads.

Carrot-and-Jalapeño Salad


Quantity Ingredients


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. Serve over lettuce.

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

CALORIES 59 (9% from fat); FAT 0.6g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 44mg; SODIUM 346mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 14.2g