Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots, shredded |
| 3 tablespoons | Olive oil |
| 4 \N | Oranges, peeled |
| 1 \N | Lemon, juice of |
| 1 \N | Onion, sliced |
| ¼ cup | Walnuts, chopped |
| ½ cup | Currants |
| \N \N | Pepper freshly ground |
| ¼ teaspoon | Red hot pepper flakes |
A>COOK
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.