Moroccan carrot and orange salad jjgf65a
6 servings
Ingredients
| Quantity | 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 |
Directions
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.
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