Shrimp and Vegetable Salad With Roast-Tomato Vinaigrette

Apr 25, 2008 - 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°. - 1 Comment