Name: Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
Yield: Makes 4 servings
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

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Shrimp and Vegetable Salad with Roasted-Tomato VinaigretteAnn Stratton

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

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