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Epicurious
Self

Shrimp and Vegetable Salad with Roast-Tomato Vinaigrette

4.4

(2)

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  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.

Nutrition Per Serving

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
SELF Dishes
TagsSaladHeirloom TomatoTomatoVegetableArugulaLeafy GreensShrimpShellfishSeafoodMainStarterDinnerLunchDairy FreeGluten FreeNut FreeRoastBlenderSelf
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