This is an incredibly low-cal shrimp salad that will fill you up without weighting you down. Courtesy of chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, California, this dish has plenty of nutrient-packed produce.

Serves: 6

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
Directions:

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.
Nutrition Facts:
191 calories per serving; 4.7 g fat (0.7 g saturated); 29.2 g carbs; 7.2 g fiber; 13.3 g protein;

Source:
http://fitceleb.imnotobsessed.com/2008/04/25/shrimp-and-vegetable-salad-...