A crunchy turkey salad introduces kids to Brussels sprouts

By Jim Bailey
theyankeechef.blogspot.com

This turkey salad is 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.

Dressing:

1 cup reduced fat mayonnaise
3/4 cup nonfat plain yogurt
3 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 apple
1 cup halved, cooked Brussels sprouts
1/2 cup whole kernel corn
1/2 cup carrot matchsticks *
1/2 cup chopped cucumber

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) servings

* To easily make carrot matchsticks, run a vegetable peeler down a peeled carrot, creating long ribbons. Stack a few at a time, cut into 1-inch segments, then cut into thin slivers.

NOTE: 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