Shrimp and Vegetable Salad with Roast-Tomato Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- Heat oven to 350 °F. 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.
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