Roasted Vegetable & Shrimp Salad

By connieo

214 calories; 5 g fat; 22 g protein, 21 g carbs, 6 g fiber, 762 mg sodium

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 & cut into 1/2-inch slices on the diagonal
• 2 sweet red peppers, cored, seeds removed, & cut into 1/2 inch slices
• 10 tbsp. reduced-fat Italian dressing
• 1/2 tsp. black pepper
• 3/4 tsp. salt
• 1 1/2 lbs. medium-size shrimp, peeled & deveined
• 6 cups watercress
• 3 oz. reduced-fat feta cheese, crumbled

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Heat oven to 45*F. Spray two 15 X 11-inch baking pans with nonstick cooking spray.

2. Place zucchini, squash, carrots, & red peppers in a large bowl. Toss with two tbsp. of the dressing. Spoon vegetables evenly onto prepared baking pans & season with pepper & salt. Roast at 450*F for 30 minutes, turning once after 15 minutes.

3. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tbsp. of the dressing. Shake to coat. Marinate in refrigerator 15 min.

4. Grill or broil shrimp for 2 minutes per side. Set aside.

5. Evenly distribute watercress among 6 large salad plates & top with roasted vegetables. Drizzle each with 1 tbsp. of remaining dressing. Scatter cooked shrimp & feta over each salad. Serve immediately.