This colorful, healthy salad can be served with mixed greens or enjoyed on it's own. Interestingly, the oregano helps bring out the flavor of the orange juice.
1 pound carrots (peeled, trimmed and grated)
1⁄4 pound mesclun greens
2 tablespoon raisins
2 tablespoon orange juice
1 teaspoon dried oregano
2 tablespoon brown sugar
2 teaspoon olive oil
1⁄4 teaspoon salt
1. In a bowl, mix the raisins, orange juice, oregano, brown sugar, olive oil and salt. Let sit for about 5 minutes.
2. Pour the dressing over the carrots and mix thoroughly.
3. Season with additional salt, as needed.
4. Serve over a few mesclun leaves.
Nutritional information per serving: Calories 236, Protein 3g, Carbohydrates 46g, Fat 5g
Recipe from Dropping Acid: The Reflux Diet Cookbook & Cure by Jamie Koufman, M.D., Jordan Stern, M.D., and French master chef Mark Bauer. Used with permission.