Roasted Vegetable & Shrimp Salad

Roasted Vegetable & Shrimp Salad
Servings: 6 Prep 20 mins Chill 15 mins Roast 450°F 30 mins Grill 4 mins


  • 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 and cut into 1/2-inch slices on the diagonal
  • 2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
  • 10 tablespoons reduced-fat Italian dressing
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds medium-size shrimp, peeled and deveined
  • 6 cups watercress
  • 3 ounces reduced-fat feta cheese, crumbled

Make It

1. Heat oven to 450 degrees. Spray two 15 x 11-inch baking pans with nonstick cooking spray.

2. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450 degrees for 30 minutes, turning once after 15 minutes.

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

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

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 214, Fat, total (g): 5, chol. (mg): 144, sat. fat (g): 2, carb. (g): 21, fiber (g): 6, pro. (g): 22, sodium (mg): 762, Percent Daily Values are based on a 2,000 calorie diet.