I first got introduced to brussel sprouts as a kid by my mom’s best friend. She’s English, so her recipes were always very different than the ones my southern California-reared parents presented to us. It was tradition for her to spend Christmas at our house every year. We’d always have “cook offs” on who could make the best mashed potatoes, stuffing, etc.
Although I got extra points for being a kid not quite yet able to reach the stove without help, hers always tasted better.
One item she always requested we have on hand was brussel sprouts. I think my parents viewed her as some sort of magical wizard because she got their children to not only eat, but enjoy this unpopular veggie.
Feeling nostalgic when I saw them in the grocery store this week, I snagged them; along with a fennel bulb that was itching to jump into my shopping cart. And since summer has declared itself in NYC, I decided to make a light and colorful salad with them.
Total Time: 10 minutes
Yields: 5 cups
1 fennel bulb, thinly sliced
10 brussel sprouts, thinly sliced
1 apple, thinly sliced
1 tsp mustard
1 tsp lemon juice
1 tsp Splenda
¼ cup fat free greek yogurt
1 tbsp olive oil
1 tbsp rice wine vinegar
1. Combine, fennel, brussel sprouts, and apple.
2. Whisk together in a separate bowl, mustard, lemon juice, Splenda, yogurt, olive oil, and vinegar.
3. Pour yogurt mixture over Brussel sprout mixture and toss until thoroughly coated.
The Cook’s 2 Cents:
· When cutting the fennel, only use the white part. The stalks can be a little tough. But make sure to reserve the fronds! They make a very pretty garnish.
Serving Size: 1 cup
Servings Per Recipe: 5
Calories: 99 Fat: 3g Sodium: 58mg Carbs: 13g Sugar: 8g Fiber: 4g Protein: 6g