Last week I made this recipe from the Healthy Heart Cookbook from the American Medical Association. It’s a great side-dish if you like the taste of plain yogurt. My boyfriend didn’t like because of the yogurt. I love the taste with the toasted walnuts and lemon zest. Without that, it’s not the same.
Brussels Sprouts & Apple Salad
From Healthy Heart Cookbook
- 2 tablespoons walnuts, chopped
- 1/2 cup nonfat plain yogurt
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon salt (I omitted it)
- 1/8 teaspoon fresh ground pepper
- 2 teaspoons fresh lemon juice
- 1 apple, halved, cored, and thinly sliced (I used a granny smith apple)
- 1/2 lb brussels sprouts, trimmed and quartered
- 1 teaspoon lemon zest, grated
- Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
- In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
- In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
- Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
- Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.