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Making broccoli cool again
You’re sitting at your desk, and it’s getting close to lunchtime. You’ve got your brown bag lunch in the office fridge but aren’t particularly excited about it. Maybe it’s two-day old meatloaf or turkey on a couple pieces of bread. When your co-workers stop by to say they’re headed out to the new burger place, you can’t resist. Eating out is not only tough on your wallet, it can be tougher on your heart.
Luckily, there are all kinds of ways to add excitement to your brown bag lunch!
The best part about this recipe are the chopped walnuts and the broccoli. Researchers recently identified walnuts as potentially the top nut for heart health, because of the antioxidants they pack in. Similarly, while we all knew broccoli was healthy (at least our parents told us that when we were kids), a study performed by the Imperial College London found that sulforaphane, which is especially concentrated in broccoli, may help prevent inflammation in certain arterial areas.
So pack up this lunch for work – your heart will thank you!
Broccoli Salad with Chopped Walnuts
1/4 cup plain low-fat yogurt
1/4 cup bottled light ranch salad dressing (substitute lemon juice and olive oil for even more heart health)
1 1/2 cups coarsely chopped cooked chicken or turkey
1/2 cup coarsely chopped broccoli
1/4 cup shredded carrot
1/4 cup chopped pecans or walnuts (optional)
In a small bowl combine yogurt and salad dressing. In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken mixture; toss to coat.
For individual lunches, divide chicken mixture among four plastic cups. Cover and chill for up to 24 hours.