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Roasted Vegetable, Pasta and Shrimp Salad
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This recipe takes one hour to prepare. Makes four servings.
Dressing:
3 Tbsp. sun-dried tomatoes, packed in oil and drained (reserve oil)
1 Tbsp. oil reserved from the sun-dried tomatoes or 1 Tbsp. olive oil
4 Tbsp. balsamic vinegar
2 tsp. minced garlic
1 tsp. dried thyme
salt to taste
Salad:
4 oz. uncooked penne pasta
1 small eggplant
2 portobello mushroom caps
1 tsp. finely minced garlic
1 4-oz. jar pimentos, julienned if they are large
6 green onions, sliced
4 large romaine lettuce leaves
12 oz. purchased pre-cooked and deveined shrip (do not use canned or raw shrimp)
Vegetable cooking spray
Garnish:
1/2 small cucumber
8 cherry tomatoes
2 hard-boiled eggs, sliced
To prepare the dressing: Combine all ingredients in a blender or food processor. Blend. Set aside.
To prepare the salad: Preheat the oven to 350 degrees. Wash all vegetables in cold water.
Cook the pasta according to package directions, then rinse in cold water; drain well.
Cut the unpeeled eggplant in half lengthwise and then into 1/2" slices.
Cut the portobello mushrrom caps into approximately 1/2" slices.
Spray the baking sheet with the cooking spray. Also lightly spray the eggplant and the mushrooms. (This keeps them moist while they roast.) Place the eggplant and mushrooms on the prepared baking sheet.
Scatter the garlic over the eggplant and mushrooms. Roast the vegetables in the preheated oven for 12 to 15 minutes or until they are softened.
Wearing heatproof gloves, peel and dice the eggplant. Dice the mushrooms.
In a large bowl, toss the eggplant, mushroom, and garlic pieces with the prepared pasta, sliced pimentos and sliced green onions. Then toss the entire mixture with the dressing.
Line four plates with lettuce leaves. Divide the mixture equally onto the four plates.
Top with the precooked, deveined shrimp.
To garnish: Arrange the cucumbers, whole cherry tomatoes and slices of shelled, hard-boiled egg on top. Serve chilled.
Nutrition Facts:
Serving size: 1/4 recipe with salad, dressing and garnish.
Starch exchanges: 1.5
Lean meat exchanges: 3
Vegetable exchanges: 2
Amount per serving:
Calories - 321
Calories from fat - 67
Total fat - 7 grams
Saturated fat - 2 grams
Cholesterol - 271 milligrams
Sodium - 238 milligrams
Total Carbohydrate - 36 grams
Dietary Fiber - 5 grams
Sugars - 10 grams
Protein - 28 grams
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