Moroccan Carrot and Orange Salad

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. 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.