Shrimp and Vegetable Salad with Roast-Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 large heirloom tomatoes, halved |
1/4 cup olive oil |
6 cups fresh arugula |
3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces |
3 cups fresh corn, shaved from the cob |
3 cups diced red bell peppers |
3 cups cherry tomatoes, halved |
2 cups cooked shrimp |
2 tbsp champagne vinegar |
1 tbsp finely diced shallot |
1 tsp fresh parsley, chopped |
Directions:
1. Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.
2. The Dish: 191 calories per serving, 4.7 g fat (0.7 g saturated), 7.2 g fiber, 29.2 g carbs, 13.3 g protein Nutritional analysis provided by SELF Dishes
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