Have you ever experienced one of those moments when you realize that something has entered into your diet significantly? Over the past month I’ve realized that I’m eating a lot more broccoli. A lot more. My iron levels must be through the roof. I have been eating broccoli at lunch daily from the salad bar at work. But, when I get breakfast in the cafeteria, a lot of times this includes bringing a bowl full of broccoli down to my office to snack on throughout the day. There have even been a couple of times when I get to the end of the day and realize all three of my meals have included broccoli in some form.
Trying to find a different way to incorporate broccoli into my diet, I came across this recipe, which also uses ranch dressing. Some would say ranch is the ketchup of our generation. So, I searched for a recipe which incorporated broccoli and ranch and came across this recipe from Taste of Home magazine.
4 cups fresh broccoli florets
1 medium tomato, chopped
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup chopped sweet onion
1 cup shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
3/4 cup fat-free ranch salad dressing
Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.