Here’s a great way to introduce children to Brussels sprouts. All you need to do is boil the Brussels sprouts in plenty of water until soft, but not mushy. Immediately drain and set aside. See Note 1.
Crunchy Turkey SaladINGREDIENTS
Dressing:1 cup reduced fat mayonnaise
3/4 cup nonfat plain yogurt3 tablespoons low fat buttermilk
1 tablespoon Worcestershire sauce
2 teaspoons apple cider vinegar
1/2 teaspoon each garlic powder and black pepper
Salad:6 ounces smoked turkey breast, roughly chopped
1 tart apple1 cup halved, cooked Brussels sprouts
1/2 cup whole kernel corn1/2 cup carrot matchsticks (See Note 2)
1/2 cup chopped cucumberINSTRUCTIONS
Make Ranch-style dressing by whisking together ingredients until smooth; set aside.
Peel, halve, core and dice apple. Place in a large bowl with remaining ingredients, tossing to combine.
Drizzle dressing over the top and toss well. Cover and refrigerate until ready to serve.
Makes about 4 (1-cup) servingsNOTE 1: For the best way to cook Brussels sprouts, and give you some insights on the do’s and don’ts of cooking them, see my article on these bitter little orbs at http://theyankeechef.blogspot.com/2015/12/making-wine-out-of-vinegar.html
NOTE 2: To easily make carrot matchsitcks, run a vegetable peeler down a peeled carrot, creating long ribbons. Stack a few at a time, cut into 1-inch segments and then cut into thin slivers.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His second cookbook – “Refreshed” – is now available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankeeenterprises@aol.com. Bailey lives in Maine with his wife and four children.
