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1 hours
Prep: 15 minutes
181 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | pound | carrots | shredded |
| 3 | tablespoons | olive oil | |
| 4 | each | oranges | peeled |
| 1 | each | lemon | juice of |
| 1 | each | onion | sliced |
| 1/4 | cup | walnuts | chopped |
| 1/2 | cup | currants | |
| 1 | x | black pepper | freshly ground |
| 1/4 | teaspoon | red pepper flakes |
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 1/2 hour or more before serving.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 5.0g | 21% |
| Sugars 14.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 260% | Vitamin C | 120% | |
| Calcium | 8% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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