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Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Name: Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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