A tasty serv­ing of Brus­sels sprouts

Daily Local News (West Chester, PA) - - FRONT PAGE - By Jim Bai­ley

Jim Bai­ley’s recipe for Crunchy Turkey Salad is a great way to in­tro­duce chil­dren to Brus­sels sprouts.

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 Salad IN­GRE­DI­ENTS

Dress­ing: 1 cup re­duced fat may­on­naise

¾ cup non­fat plain yo­gurt

3 ta­ble­spoons low fat but­ter­milk

1 ta­ble­spoon Worces­ter­shire sauce

2 tea­spoons ap­ple cider vine­gar

½ tea­spoon each gar­lic pow­der and black pep­per Salad: 6 ounces smoked turkey breast, roughly chopped 1 tart ap­ple 1 cup halved, cooked Brus­sels sprouts ½ cup whole ker­nel corn ½ cup car­rot match­sticks (See Note 2)

½ 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

NOTE 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-wi­ne­out­ofvine­gar.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 third­gen­er­a­tion 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.


A serv­ing of Crunchy Turkey Salad with Brus­sels sprouts is shown.

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