Blueberry-shrimp salad with lemon vinaigrette
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3/4 lb. (about 20) shelled medium shrimp, boiled or grilled
1 cup fresh blueberries
1/2 cup toasted walnut pieces
1/2 cup edamame or green peas, cooked
5 oz. (about 4 cups) mixed salad greens
Lemon vinaigrette (recipe follows)
2 oz. (about 1/2 cup) firm white cheese, such as feta, crumbled
In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame and salad greens. Evenly divide salad onto 6 plates; drizzle with lemon vinaigrette. Sprinkle cheese around edges of salad.
In a small bowl, whisk 1/4 cup vegetable oil, 2 tbsp. lemon juice, 1 tsp. sugar, 1/8 tsp. salt, 1/8 tsp. coarsely ground black pepper and 1/8 tsp. ground red pepper.