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Jessica Holmes Makes Roasted Veggie and Shrimp Caesar Salad; Get the Recipe

Jessica Holmes says she's trying to eat more vegetables, but she's not a fan of raw salads.  Her solution: a salad full of roasted veggies that also features shrimp and a flavorful caesar dressing. This segment aired on KTLA's California Cooking: Episode 18.

Roasted Veggie and Shrimp Caesar Salad

Ingredients:

  • Green Beans
  • Edamame
  • Asparagus
  • Marinated Artichoke Hearts
  • Shrimp
  • Salt
  • Pepper
  • Olive Oil
  • Garlic Powder
  • Lemon
  • Greek yogurt
  • Mayonnaise
  • Anchovy paste
  • Worcestershire sauce
  • Balsamic Vinegar
  • Shredded Parmesan Cheese
  • Butter Lettuce
  • Romaine Lettuce
  • Chives
  • Croutons (optional)

Directions: 

Roasted Veggies:

  1. Preheat oven to 425
  2. Place green beans, asparagus tips and edamame on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil
  3. On separate baking sheet, place a jar of marinated artichoke hearts drained
  4. Bake for 15 mins or until veggies are browned

Shrimp: 

  1. Add salt, pepper and garlic powder to raw deveined shrimp
  2. Add shrimp to skillet on medium high heat
  3. Cook 4-5 mins on each side until shrimp turn pink and opaque
  4. Put a half lemon in skillet and brown

Dressing:

  • 3 tablespoons of Greek yogurt
  • 1 ½ tablespoons of mayonnaise
  • 1 teaspoon of anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Garlic powder to taste
  • 2 tablespoons parmesan cheese

To make:

  1. Whisk together to combine
  2. Assemble salad
  3. Place a mix of butter and romaine mix lettuce in a shallow bowl
  4. Drizzle with dressing
  5. Add roasted veggies
  6. Add cooked shrimp
  7. Drizzle with more dressing
  8. Garnish with chives
  9. Add croutons if you want
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