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
Instructions
Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette serves 4 original recipe by Epicurious.
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