Try this Shrimp and Vegetable Salad with Roasted Tomato Vinegarette recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350°. 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.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 552 | ||
Calories from Fat: 84 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 113.5mg | 35 % | |
Sodium 162.5mg | 6 % | |
Potassium 876.3mg | 23 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 81.3g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 552
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