Rainier Fruit Company

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

 

 

  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 12 ounces (about 20) cooked medium-size shelled, deveined shrimp
  • 6 cups mixed salad greens
  • 1 1/2 cups fresh blueberries
  • 1/3 cup toasted walnut pieces
  • 1/3 cup edamame or green peas, cooked and cooled
  • 1/3 cup crumbled feta cheese

 

 

Directions:

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; 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 cheese. Drizzle with remaining vinaigrette.


Prep time: 15 minutes
Yield: 4 servings

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