Title: Moroccan Carrot and Orange Salad
Categories: Salad Fruit
Yield: 6 Servings

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
1. S	ecti	on 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.

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