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White Bean Salad With Spicy Roasted Tomatoes and Broccoli

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

2 oz

Baby spinach

2

bunches Broccoli

1 lb

Cherry tomatoes, large

3

Garlic cloves, large

1 tbsp

Oregano, fresh

2 cups

White beans, jarred or canned large

1 1/2 tsp

Dijon mustard

1 tsp

Lemon juice, fresh

1

Pepper, Freshly ground

1/4 tsp

Red pepper, flakes

1/2 tsp

Salt, coarse

5 tsp

Olive oil, extra-virgin

1 tbsp

Red wine vinegar