Picnic perfect: Bean sprout salad with apple vinaigrette

By Jim Bailey
theyankeechef.blogspot.com

This is a light meal that fits that “feel-good” category of recipes. And as for the apple vinaigrette? Let’s just say this will be the last vinaigrette recipe you will make. It’s beautifully tart and reminiscent of that ol’ Yankee charm, making this a keeper.

 Apple Vinaigrette:

Summertime picnic salad with apple vinaigrette.

1/2 cup frozen apple juice concentrate, thawed
1/3 cup water
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
Salt and black pepper to taste

Bean Sprout Salad:

1 (7-ounce) bag bean sprouts — about 4 cups
1 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1 cup whole kernel corn
1 apple, peeled, cored and diced
1/4 cup diced water chestnuts

Begin by adding apple juice, water, vinegar, honey and lemon juice to the bowl of a food processor or blender. Pulse on high for 10 seconds and keep it running. Slowly add the olive oil to the dressing until all ingredients are emulsified well; set aside.

Place 1 quart of water in a large saucepan over high heat and bring to a boil. Gently add the bean sprouts and soften, stirring once, for 2 minutes. Strain well, transfer to a bowl; let cool to room temperature. When ready to serve, toss sprouts with garlic, chili powder, corn, apple, water chestnuts and Apple Vinaigrette Dressing.

Enough for 4 servings

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.