The versatility of this recipe allows you to add whatever fruits and vegetables you like – even if your favorites change as often as the seasons. Enjoy dried cranberries in the winter, strawberries and jicama in the spring or pineapple and red bell pepper in the summer.
Four Seasons beef and Brussels sprouts chopped salad
12 ounces cooked (leftover) beef Steak or Roast, thinly sliced
4 cups thinly sliced Brussels sprouts (about 10 ounces)
1 medium tart red or green apple or pear, thinly sliced
1 cup thinly sliced celery
1/2 cup dried sweetened cranberries
1/2 cup reduced-fat champagne vinaigrette or honey mustard dressing
1/4 cup crumbled Gorgonzola, goat or feta cheese
1/4 cup toasted chopped walnuts or pecans (optional)
Spring Variation: Prepare recipe as directed above, substituting 1-1/2 cups sliced strawberries for apple, thinly sliced jicama strips for celery, chopped dates for cranberries, poppy seed dressing for champagne vinaigrette and sliced almonds for walnuts (optional).
Autumn Variation: Prepare recipe as directed above, substituting 1-1/2 cups red grape halves for apple, shredded carrot for celery, raisins for cranberries, red wine vinaigrette or coleslaw dressing for champagne vinaigrette and shelled pumpkin seeds for walnuts (optional).
Summer Variation: Prepare recipe as directed above, substituting 1-1/2 cups chopped fresh pineapple for apple, red bell pepper strips for celery, dried blueberries for cranberries, poppy seed dressing or red wine vinaigrette for champagne vinaigrette and chopped macadamia nuts for walnuts (optional).