The ingredients can be prepared the day before and refrigerated.

　　

Ingredients

serves 4

　　2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)

　　3 large garlic cloves, thinly sliced

　　5 teaspoons extra-virgin olive oil

　　1/2 teaspoon coarse salt

　　1 pound large cherry tomatoes, halved (about 3 cups)

　　1 tablespoon coarsely chopped fresh oregano

　　1/4 teaspoon crushed red pepper flakes

　　1 1/2 teaspoons Dijon mustard

　　1 tablespoon red-wine vinegar

　　1 teaspoon fresh lemon juice

　　Freshly ground pepper

　　2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans

　　2 ounces baby spinach (about 2 cups)

　　

Step 1

Preheat the oven to 375°F. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.

　　

Step 2

Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.

　　

Step 3

Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.

　　

Step 4

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. The salad can be refrigerated in an airtight container up to 8 hours.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 253

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Unsaturated Fat: 5g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Carbohydrate: 38g

　　

Step 11

Sodium: 700mg

　　

Step 12

Protein: 14g

　　

Step 13

Fiber: 14g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.