Moroccan Carrot & Orange Salad
Yield
6 servingsPrep
15 minCook
?Ready
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
shredded |
|
| 3 | tablespoons |
olive oil
|
|
| 4 | each |
oranges
peeled |
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
onions
sliced |
|
| ¼ | cup |
walnuts
chopped |
|
| ½ | cup |
currants
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
shredded |
|
| 45 | ml |
olive oil
|
|
| 4 | each |
oranges
peeled |
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
onions
sliced |
|
| 59 | ml |
walnuts
chopped |
|
| 118 | ml |
currants
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1.3 | ml |
red pepper flakes
|
|
Directions
Section the oranges (about 2 cups).
Cut the onions into 2-inch lengths (about 2 cups).
Soak the currants in water for 10 minutes and drain.
Put all the ingredients in a bowl and toss.
Refrigerate for ½ hour or more before serving.
