| 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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