Dinner: Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Recipe by Michael Dunn 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.

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

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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