Pile on the arugula and broccoli for a satisfying salad.
Double the greens, double the fun.
This Lemony White Bean Salad with Broccoli might just be your new go-to workweek lunch.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
The combination of arugula and broccoli gives a double dose of cruciferous vegetables, which are chock-full of fiber.
Plus, it tastes great.
We call that a win-win.
This allows them to absorb some of the lovely lemony flavor of the dressing and tempers their bite.
Ingredients
1(16-oz.)
fresh broccoli florets (7 cups florets)
12cupplus 112 Tbsp.
Spread broccoli in a single layer on a rimmed baking sheet.
Roast in oven until just tender, 20 to 25 minutes.
Increase oven temperature to broil; cook broccoli until slightly charred, 1 to 2 minutes.
Cool about 5 minutes.
Combine broccoli, beans, baby arugula, and red onion in a large bowl.
Toss with dressing; sprinkle with Parmesan.
