Roasted Shrimp, Endive, and Red Onion Salad

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Roasted Shrimp, Endive, and Red Onion Salad

Ingredients
1/2 tbsp olive oil
4 endive, halved lengthwise
1/2 lb shrimp, deveined and peeled

2 tbsp extra-virgin olive oil
2 tbsp fresh sage, chopped
1 tbsp lemon juice
1 1/2 tbsp red wine vinegar
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

Instructions:

Preheat oven to 400F. Lightly oil a large rimmed baking sheet, and place endive and onion on it, cut side down. Roast for 20 minutes.

Meanwhile, whisk vinaigrette ingredients in a large bowl.

When roasting is done, gently flip vegetables and add shrimp, then return to oven for another 15 minutes, until shrimp is just cooked and vegetables are golden-brown and tender.

Add veggies and shrimp to bowl with vinaigrette, gently toss. Serve, drizzling any remaining vinaigrette.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
720
Total Fat
36
Saturated Fat
4
Total Carbohydrate
34
Dietary Fiber
8
Sugars
8
Protein
54
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