top of page

Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

['3 large heirloom tomatoes, halved', '1/4 cup olive oil (plus some for brushing)', '4 cups fresh arugula', '2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces', '2 1/4 cups fresh corn, cut from cobs', '2 1/4 cups diced red bell peppers', '2 1/4 cups halved cherry tomatoes', '1 pound small cooked shrimp', '1 tablespoons Champagne vinegar', '1 1/2 teaspoons finely diced shallot']

Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page