Moroccan Carrot Salad
|Currants||1⁄2 Cup (8 tbs)|
|Seedless oranges||4 , peeled and sliced|
|Carrots||3 Cup (48 tbs), grated|
|Onion||1 Medium, finely chopped|
|Walnuts||3 Tablespoon, finely chopped|
|Dried red pepper/Paprika / cayenne||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Freshly ground black pepper||To Taste|
Measure the currants into a small bowl and cover them with warm water.
Leave them to soak for 10 minutes.
Peel and thinly slice the oranges.
Mix these and all the remaining ingredients together in a large salad bowl and toss gently together.
Drain the currants and add them to the salad.
Stir well and chill the salad for at least 30 minutes before serving.
Serving size: Complete recipe
Calories 1266 Calories from Fat 666
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 9.4 g46.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 664.9 mg27.7%
Total Carbohydrates 146 g48.7%
Dietary Fiber 35.6 g142.5%
Sugars 91.2 g
Protein 18 g36.5%
Vitamin A 1319% Vitamin C 591.9%
Calcium 51.7% Iron 25.8%
*Based on a 2000 Calorie diet