SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE
Steps:
- 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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Nehal Junaid
[email protected]Overall, this is a great salad that I would definitely recommend to others.
Umanee Kovila
[email protected]This salad is a bit time-consuming to make, but it's definitely worth the effort. The roasted tomatoes and vinaigrette really make this dish special.
Abutalash Talash
[email protected]I'm not a fan of vinaigrette dressings, but I really enjoyed the one in this salad. It was light and flavorful, without being too oily.
Neba Francnoel
[email protected]This salad is a great way to use up leftover roasted tomatoes.
wolfgaming100
[email protected]I made this salad for lunch and it was the perfect light and healthy meal.
work for status
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. It's flavorful, refreshing, and easy to make.
Mousam Rai
[email protected]This salad is a great way to get your daily dose of vegetables.
Shay Hampton
[email protected]I love the combination of flavors in this salad. The roasted tomatoes add a smoky sweetness, while the vinaigrette adds a bright acidity.
Ronnie Mwiti
[email protected]This salad is so versatile! I've added different vegetables and even different types of protein, and it always turns out delicious.
dilini perera
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
Esther Aduse
[email protected]This salad is perfect for a summer picnic or potluck.
Attitude Girl
[email protected]I'm not a big fan of shrimp, but I really enjoyed this salad. The vegetables were fresh and crisp, and the vinaigrette was light and tangy.
Maruf Raz
[email protected]This salad is a great way to use up leftover shrimp. I also added some cooked quinoa to make it a more filling meal.
NARAR Rocks
[email protected]I would definitely recommend this salad to anyone looking for a light and flavorful meal.
SHEIKH SHAHED RAJU
[email protected]The roasted tomato vinaigrette was easy to make and added a delicious depth of flavor to the salad.
Kehn Ten
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
MD. Julhas
[email protected]This shrimp and vegetable salad was a delightful and refreshing meal! The roasted tomato vinaigrette added a tangy and flavorful touch that perfectly complemented the fresh shrimp and vegetables.