Roasted Vegetable & Shrimp Salad

Healthy, fresh, delicious and easy to make.

Photo by Valarie B.
Adapted from recipe.com
This roasted veggies with shrimp salad makes a great light lunch or dinner.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Adapted from recipe.com

Ingredients

  • 2

    large zucchini, cut into 1/2-inch slices on the diagonal

  • 2

    summer squash, cut into 1/2-inch slices on the diagonal

  • 6

    carrots, peeled and cut into 1/2-inch slices on the diagonal

  • 2

    sweet red peppers, cored, seeds removed and cut into 1/2-inch slices

  • 10

    tablespoons reduced-fat Italian dressing

  • 1/2

    teaspoon black pepper

  • 1/4

    teaspoon salt

  • 1 1/2

    pounds medium-size shrimp, peeled and deveined

  • 6

    cups watercress

  • 3

    ounces reduced-fat feta cheese, crumbled

Directions

Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.

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