Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette

Name: Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 4 large heirloom tomatoes (halved); 1/4 cup olive oil; 6 cups fresh arugula; 3 cups yellow & green wax beans (blanched & cut into 1/2-inch pieces); 3 cups fresh corn (shaved from the cob); 3 cups cherry tomatoes (halved); 2 cups cooked shrimp; 2 tablespoons champagne vinegar; 1 tablespoon shallot (finely diced); 1 teaspoon fresh parsley (chopped)

Submitted by Trnquilit

"From SELF Magazine. This is a low-cal, yet filling salad from chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, CA."

Download

Ready In:: 50mins
Ingredients:: 10
Serves:: 6

ingredients

4 large heirloom tomatoes (halved)
¹⁄₄ cup olive oil
6 cups fresh arugula
3 cups yellow & green wax beans (blanched & cut into 1/2-inch pieces)
3 cups fresh corn (shaved from the cob)
3 cups cherry tomatoes (halved)
2 cups cooked shrimp
2 tablespoons champagne vinegar
1 tablespoon shallot (finely diced)
1 teaspoon fresh parsley (chopped)

directions

Heat oven to 350 degrees.
Place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. Cool puree.
Combine next 6 ingredients in a chilled bowl & toss.
Add vinegar to tomato puree & whisk in remaining oil, shallot & parsley. Drip 1/2 c vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle w/salt & pepper.