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White Bean Salad with Spicy Roasted Tomatoes and Broccoli
Ingredients
  • 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
  • ½ teaspoon coarse salt
  • 1 pound large cherry tomatoes, halved (about 3 cups)
  • 1 tablespoon coarsely chopped fresh oregano
  • ¼ teaspoon crushed red pepper, flakes
  • 1 ½ 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)
Steps
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