Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.