Recipe - Moroccan Carrot And Orange Salad

ACOOK
1 pound Carrots, shredded
3 tablespoon Olive oil
4 Oranges, peeled
1 Lemon, juice of
1 Onion, cut or sliced up
One fourth cup Walnuts, chopped
One half cup Currants
Pepper freshly ground
One fourth teaspoon Red hot pepper flakes

1. Section the oranges (about 2 cups).
2. Cut the onions into 2inch 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 One half hour or more before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini