| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Moroccan | Salads, Fruits | 6 | Servings |
INGREDIENTS
| 1 | lb | Carrots, shredded |
| 3 | tb | Olive oil |
| 4 | Oranges, peeled | |
| 1 | Lemon, juice of | |
| 1 | Onion, sliced | |
| 1/4 | c | Walnuts, chopped |
| 1/2 | c | Currants |
| Pepper freshly ground | ||
| 1/4 | ts | Red hot pepper flakes |
INSTRUCTIONS
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 1/2 hour or more before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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