Dr. John Weisberg and Daryl D. Weisberg, M.S. have been helping their patients avoid and heal from cancer with whole food nutrition, chiropractic and reflexology for over thirty years.
What You’ll Need
For the Salad:
- 16 oz brussel sprouts – ends trimmed, halved and sliced very thinly
- 1/2 small red onion, cut in half and thinly sliced
- 1 cup raw pecans, toasted and roughly chopped
- 1 organic stayman apple (or another sour apple), cored and sliced
- 1/4 cup crumbled blue cheese
For the Dressing:
- 1 lemon, juiced
- 1 T dijon mustard
- 1/2 cup extra virgin olive oil
- 2 tsp raw honey
- sea salt and freshly ground black pepper
- splash of water
What to Do
- Prepare brussel sprouts by thinly slicing with a knife or mandolin, and add to a medium sized serving bowl. Do the same with the onion.
- Heat a pan to medium-high heat and add raw pecans. Add a teaspoon of butter and a sprinkle of salt, stirring constantly for about 5 minutes or until they are browned nicely. Let cool, roughly chop, and add to salad
- Chop your apple and add to the salad, along with the crumbled blue cheese.
- Start preparing your dressing by combining lemon, dijon, and honey in a bowl. Whisk while slowly adding olive oil. Add salt and pepper and whisk more, until creamy texture is reached. Add a splash of water and mix.
- Pour dressing over salad, and toss until well coated. Serve immediately