A crunchy turkey salad introduces kids to Brussels sprouts

Yankee Chef logoBy Jim Bailey

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.



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




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

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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