Shaved Brussels Sprout Salad with Grape Vinaigrette
A healthy dish with history.
By Carlynn Woolsey


1 lb. brussels sprouts, shaved using a mandoline, or shredded with a sharp knife
1 bunch red grapes, rinsed
½ red onion, thinly sliced
½ cup walnuts, chopped

Vinaigrette Dressing:
2 cups red grapes, rinsed
1 tbsp. honey
1 tbsp. apple cider vinegar
¼ cup olive oil
Dash of salt

In Spain, since the early 1900s, it’s been tradition to ring in the New Year with 12 grapes. It is thought that each grape represents one month of the coming year, with extra luck bestowed upon those who eat all 12 grapes before the chimes on the clock stop.
The people of Spain may be on to something. More than the welcoming of luck and prosperity, throughout the world, grapes are recognized for their anti-aging benefits. Shown to increase the expressions of various gene cells connected to longevity, the resveratrol in grapes is a key contributor, found most abundantly in the dark skins. Resveratrol is a phytochemical, which is produced naturally in certain plants when invaded by pathogens, such as bacteria. In relation to its effects on longevity, resveratrol is thought to play an important role in the suppression of inflammation throughout the body. As inflammation is an underlying cause of many health concerns, it is no wonder this powerful compound might hold the answers to remedying some of the world’s most prevalent health issues.
Beginning with grapes, usher in 2014 healthfully with a beautiful salad, and perhaps a glass of red wine, too!
(Makes 2 Large, or 4 Small Servings)


1. Mix all of the salad ingredients together, in a large bowl.
2. Combine all of the dressing ingredients in a blender, set to the highest speed. Blend until the dressing is liquefied, and the olive oil is fully incorporated.
3. Serve the salad with the dressing on the side, or drizzled over the top.


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