A>COOK
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.