Shrimp and Vegetable Salad with Roasted Tomato Vinegarette
by sherylas23
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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 ; shavedd from cob
- 3 cups Red bell pepper ; diced
- 3 cups Cherry tomatoes ; halved
- 2 cups shrimp ; cooked
- 2 tablespoons champagne vinegar
- 1 tablespoon shallot ; diced
- 1 teaspoon fresh parsley ; chopped
INSTRUCTIONS
Heat 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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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 % | |
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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. |
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Calories per serving: 552
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