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Roasted Broccoli And Tomato Salad


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6 medium plum tomatoes, halved

2 Tbs. extra-virgin olive oil

1 bunch broccoli (1 1/2 lbs.), cut into florets, stems peeled and sliced diagonally 1/4 inch thick

2 large cloves garlic, thinly sliced

3/4 tsp. coarse salt

2 Tbs. sliced almonds or pine nuts

2 medium bunches arugula, trimmed

4 tsp. balsamic vinegar

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