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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Crunchy Turkey Salad

A great way to introduce children to brussel sprouts. All you need to do is boil the brussel sprouts in plenty of water until soft, but not mushy. Immediately drain and set aside. See NOTE.


For 4 Serving(s)


  • Dressing:
  • 1 cup reduced fat mayonnaise
  • 3/4 cup nonfat plain yogurt
  • 3 tablespoons 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 brussel sprouts
  • 1/2 cup whole kernel corn
  • 1/2 cup carrot matchsticks *
  • 1/2 cup chopped cucumber

Crunchy Turkey Salad Directions

  1. Make Ranch-style dressing by whisking together ingredients until smooth; set aside.
  2. Peel, halve, core and dice apple. Place in a large bowl with remaining ingredients, tossing to combine.
  3. Drizzle dressing over the top and toss well. Cover and refrigerate until ready to serve.
  4. Makes about 4(1-cup)servings