Carrot Orange Ginger Salad Dressing

We are currently avoiding vinegar on our special Autism diet because vinegar is made in a yeast culture. It also depletes the stomach of acids and can cause inflammation in the gut.  If you have read the premise of my program, you know that this counteracts what we are trying to do which is to heal the digestive system so we can boost brain power.

Vinegar is hard to avoid when dressing a salad so my challenge has become to figure out new ways to dress a salad and incorporate some nutrition into the mix. Here is another dressing option for you. As always, whenever possible, use organic ingredients to make the recipe.

My hubby really liked this dressing. If you’ve read other posts, you know that he is leery of healthy options (he prefers boxes with cheese packets in them). If he liked it enough to express his pleasure when eating it, it must be good. Let me know what you think.

Carrot Orange Ginger Salad Dressing


1/4 cup grated carrot

4 tablespoons fresh orange juice

2 tablespoons extra-virgin olive oil

1 teaspoon minced peeled fresh ginger

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons finely chopped green onion


Combine all the ingredients except the green onion together and whisk until well combined. Adjust salt and pepper to taste. Add green onions and let the dressing sit for at least 30 minutes for the flavors to develop. Shake well prior to serving.

This dressing works well on most lettuces but it is particularly fabulous on arugula salads. Enjoy!


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