Six O’Clock Solution: Roasted tomato and shrimp salad is 'flexitarian'

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The holiday season is traditionally a time to indulge in pricy fish and seafood. Today’s salad stretches costly shrimp to feed four, thanks to a load of popular vegetables.

The recipe demonstrates the “flexitarian” way meat eaters can increase their vegetables. It’s one of the 100 persuasive recipes in a new cookbook from a New York dietitian. Titled Up Your Veggies, it’s the ninth book from Toby Amidor, a family cook and vegetable fancier (Robert Rose, $29.95). Beautiful photographs by Ashley Lima help sell the recipes.

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You could trim the price of this salad by using tiny “Matane” shrimp, sold cooked and frozen.

Amidor reveals Canadians are eating more vegetables than are the Americans. She would like us to eat “a rainbow” of colours to get the most health value, and don’t worry if some are canned or frozen; drain and rinse the canned varieties to lower their sodium content.

Roasted tomato and shrimp salad

Serves 4

12 ounces (375 g) raw shrimp (size 31/40), thawed if frozen, peeled, de-veined.

10 ounces (300 g/2 cups) cherry or grape tomatoes, halved

2 tablespoons (30 mL) olive oil

1 teaspoon (5 mL) Italian seasoning *

1/4 teaspoon (1 mL) each garlic powder and salt

1/8 teaspoon (.05 mL) freshly ground pepper

6 cups (1/5 L) cut up romaine lettuce

1/2 English cucumber, cut lengthwise and then in 1-inch (2.5 cm) half-moons (1 cup/250 mL)

1 yellow bell pepper, in 1-inch (2.5 cm) strips

4 ounces (125 g) mozzarella cheese, in 1-inch (2.5 cm) cubes

1/2 cup (125 mL) lemon vinaigrette dressing, or your oil-vinegar dressing

* Any mixture of these herbs: basil, oregano, marjoram, rosemary, thyme, sage and red pepper.

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Lemon vinaigrette dressing: In a medium bowl, whisk together ¼ cup (60 mL) apple cider vinegar with the zest (grated peel) and juice of 1 lemon, 2 teaspoons (10 mL) Dijon mustard, 1 clove minced garlic, 1 teaspoon (5 mL) each dried oregano and parsley, and salt and freshly ground pepper to taste. Using a fork, slowly drizzle in ½ cup (125 mL) extra virgin olive oil, whisking constantly until incorporated. Dressing may be refrigerated, covered, for up to two weeks. Makes ¾ cup (175 mL).

In large bowl, combine shrimp and tomatoes. Add oil, Italian seasoning, garlic powder, salt and pepper, tossing to coat ingredients.

Preheat oven to 350 degrees F (180 C). Line a rimmed baking sheet with parchment paper.

Spread vegetables on prepared pan in a single layer. Bake uncovered in preheated oven until shrimp are opaque, 10 to 12 minutes.

In a separate large bowl, combine lettuce, cucumber, bell pepper and cheese. Top with the roasted shrimp-tomato mixture.

Just before serving, add vinaigrette and toss to coat. Serve at once.

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