Blueberry Shrimp Salad with Lemon Vinaigrette

Number of servings (yield): 4


Medium-size shrimp, boiled or grilled: ¾ pound (about 20)
Fresh blueberries: 1 cup
Walnut pieces, toasted: ½ cup
Edamame or green peas, cooked: ½ cup
Mixed salad greens: 5 ounces (about 4 cups)
Lemon Vinaigrette: (recipe follows)
Firm white cheese, such as feta, crumbled: 2 ounces (about ½ cup)


In a large salad bowl, toss shrimp, blueberries,
walnut pieces, edamame (or peas) and salad greens
Evenly divide salad onto six plates
Drizzle with Lemon Vinaigrette
Sprinkle cheese around edges of salads

Lemon Vinaigrette Instructions:

In a small mixing bowl, whisk ¼ cup vegetable oil,
2 tablespoons lemon juice, ½ teaspoon sugar,
1⁄8 teaspoon salt and 1⁄8 teaspoon pepper