Recipe: Blueberry-Shrimp Salad with Lemon Vinaigrette

BLUEBERRY-SHRIMP SALAD WITH LEMON VINAIGRETTE

FOR THE LEMON VINAIGRETTE:
1/4 cup vegetable 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
6 cups mixed salad greens
1 1/2 cups fresh blueberries
FOR SERVING:
1/3 cup walnut pieces, toasted*
1/3 cup edamame or green peas, cooked and cooled
1/3 cup crumbled feta cheese

In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and red pepper.

Remove 3 tablespoons of the vinaigrette to a large salad bowl, add shrimp and toss, then let stand 5 minutes.

Add salad greens and blueberries and toss with shrimp.

Evenly divide salad onto four plates, sprinkle each serving with walnuts, edamame and feta. Drizzle with remaining vinaigrette.

*To toast walnuts, put nuts in single layer on cookie sheet and heat in 350 degree F oven for about 10 minutes.

Makes 4 servings
Source: U.S. Highbush Blueberry Council