Roasted Garlic Tomato Broccoli White Bean Salad

The dressing for this can be made up to 5 days in advance. Broccoli can be made 2 days in advance. This is a wonderful potluck dish and it makes a lot. It seems like there is very little dressing but do not worry the tomatoes will add the right amount of liquid.

• Ready In: 22 mins
• Serves: 20
• Yields: 20

Ingredients

• Mustard Dressing

• 1⁄2 cup  vegetable oil
• 1⁄4 cup cider vinegar
• 2  tablespoons Dijon mustard
• 1⁄2 head roasted garlic
• 3  teaspoons salt

• Salad

• 2 1⁄2 lbs broccoli
• 2 1⁄2 lbs tomatoes
• 1  medium red onion
• 2  cups basil (fresh)
• 2 (15 ounce) cans white beans

Directions

1. Bring a large pot of water to boil.
2. Cut broccoli into flowerets.
3. Add broccoli to boiling water and boil for 2 minutes until bright green and crisp tender.
4. Cool under cold water and drain well.
5. Cut tomatoes into 1 inch chunks and chop onion and basil as well.
6. Drain beans and rinse.
7. Add all together with the broccoli.
8. Dressing:.
9. Put oil, vinegar and mustard in a medium size bowl.
10. Squeeze 1/2 head of roasted garlic and add salt and whisk until well blended.(you can put in food processor as well).
11. Add dressing to the broccoli mixture in a large bowl.
12. To roast garlic:.
13. Take a whole head of garlic and cut off the top.
14. Pour on a small amount of olive oil over the top and wrap in foil and bake in the oven at 350 degrees for one hour.
15. Squeeze out.
16. My market sells roasted garlic.