Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
Photo by Ann Stratton

Ingredients

  • 1 ½ teaspoons shallot
  • 1 tablespoon Champagne vinegar
  • 2 ¼ cups red bell pepper
  • 2 ¼ cups fresh corn
  • 1 pound small cooked shrimp
  • 2 ¼ cups cherry tomatoes
  • 2 ¼ cups yellow and green wax beans
  • + 3 more ingredients
    • 4 cups fresh arugula
    • ¼ cup olive oil
    • 3 large heirloom tomatoes

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...

View full recipe at Epicurious

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