Lebanese Carrot & Orange Salad

2 c. coarsely shredded carrots
2 large oranges, peeled, sectioned, and cut into 1" pieces (discard white membranes)
1/2 c. onion, cut vertically into thin slivers
1/3 c. raisins
1-1/2 T. vegetable oil
1-1/2 T. lemon juice
1 T. water
1/4 t. salt
1/8 t. pepper

In a medium bowl, combine carrots, oranges, onion, and raisins. Toss to combine.

In a small bowl or custard cup, combine oil, lemon juice, water, salt, and pepper. Spoon over carrot mixture and mix well. Chill several hours or overnight. Mix before serving.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 241.