Moroccan carrot & orange salad

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.

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