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White Bean Salad With Spicy Roasted Tomatoes and Broccoli


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)



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