Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette

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.

• Ready In: 50 mins
• 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

1. Heat oven to 350 degrees.
2. Place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. Cool puree.
3. Combine next 6 ingredients in a chilled bowl & toss.
4. 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.