Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette - PCOS-Friendly Recipe
This Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 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
Instructions
- 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.
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Frequently Asked Questions
Yes, this Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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