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)

1. Preheat the oven to 375F.
2. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet.
3. Roast until broccoli is just tender, 15 to 20 minutes.
4. Transfer to a plate; let cool completely.
5. Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil.
6. Arrange on baking sheet.
7. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes.
8. Transfer to a plate; let cool completely.
9. Whisk mustard, vinegar, and lemon juice in a small bowl.
10. Whisk in remaining 2 teaspoons oil; season with pepper.
11. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing.
12. The salad can be refrigerated in an airtight container up to 8 hours.
13. (Per serving)
14. Calories: 253
15. Saturated Fat: 1g
16. Unsaturated Fat: 5g
17. Cholesterol: 0mg
18. Carbohydrate: 38g
19. Sodium: 700mg
20. Protein: 14g
21. Fiber: 14g

bunches broccoli, garlic, extravirgin olive oil, coarse salt, cherry tomatoes, fresh oregano, red pepper, mustard, redwine vinegar, lemon juice, freshly ground pepper, white beans, baby spinach

Taken from www.epicurious.com/recipes/food/views/white-bean-salad-with-spicy-roasted-tomatoes-and-broccoli-392469 (may not work)