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Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette

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“From SELF Magazine. This is a low-cal, yet filling salad from chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, CA.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. Cool puree.
  3. Combine next 6 ingredients in a chilled bowl & toss.
  4. Add vinegar to tomato puree & whisk in remaining oil, shallot & parsley. Drip 1/2 c vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle w/salt & pepper.

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