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 and 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 theyankeechef.blogspot.com/2015/12/makingwineout-of-vinegar.html

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.