Recipe: Blueberry Shrimp Salad with Lemon Vinaigrette

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

FOR THE DRESSING:
1/4 cup Colavita Extra Virgin Olive Oil
2 tablespoons lemon juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
FOR THE SALAD:
12 ounces (about 20) cooked medium-size shelled, deveined shrimp
3 cups mixed salad greens
11/2 cups fresh blueberries
1/3 cup toasted walnut pieces
1/3 cup edamame or green peas, cooked and cooled

In a small bowl, whisk together the Colavita Extra Virgin Olive Oil, lemon juice, sugar, salt and red pepper. Remove 3 tablespoons of the vinaigrette to a large salad bowl; add shrimp and toss, let stand 5 minutes.

Add salad greens and blueberries; toss with shrimp. Evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame, and drizzle with remaining vinaigrette.

Yields: 4 portions