Roasted Shrimp & Veggie Salad With Chili-Lime Vinaigrette Dressing

By Peggie

Ingredients

• 1 pound shrimp
• 1 cup cherry tomatoes, halved
• 1 cup carrots, shredded
• 1 cup yellow bell pepper, chopped
• 1 cup red onion, chopped
• 1 cup asparagus, chopped
• Olive oil
• Salt
• Pepper
• Chili powder
• Oregano
• Lime juice
• Large handful of mixed greens
• Chili-Lime Vinaigrette Dressing
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• Salt, to taste
• Pepper, to taste

Preparation

Step 1

1.Preheat oven to 425˚F (220˚C).

2.On a baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.

3.Bake veggies in the oven for 15 minutes.

4.Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.

5.Remove roasted veggies from oven. Add the shrimp to the oven and cook for 5-7 minutes, or until the shrimp are fully cooked.

6.Prepare chili-lime vinaigrette dressing and split the dressing between two quart-sized mason jars.

7.Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.

8.Fill the top with as much mixed greens as you can fit and close jar with lid. Store salads in the fridge for up to 4 days.

9.To serve, pour out contents into a large bowl and mix everything together.

10.Enjoy!