Calm Carrot Salad

"Calm Carrot Salad" — Jordan Stern

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.

Ingredients

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

Directions

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.

Serves: 2

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.