Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Carrots, shredded |
3 tablespoons | Olive oil |
4 | Oranges, peeled |
1 | Lemon, juice of |
1 | Onion, sliced |
¼ cup | Walnuts, chopped |
½ cup | Currants |
Pepper freshly ground | |
¼ teaspoon | Red hot pepper flakes |
1. Section the oranges (about 2 cups).
2. Cut the onions into 2-inch lengths (about 2 cups).
3. Soak the currants in water for 10 minutes and drain. 4. Put all the ingredients in a bowl and toss. Refrigerate for ½ hour or more before serving.