Blueberry-Shrimp Salad with Lemon Vinaigrette


Here’s a salad that would be a wonderful light, summer dish!

BLUEBERRY-SHRIMP SALAD WITH LEMON VINAIGRETTE
Makes 4 servings
¼ 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 ½ 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

1. 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.
2. 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.

Nutrition per serving: 370 calories,
15 g carbohydrates, 25 g total fat (4 g saturated fat)
This salad was originally featured in O magazine. You may substitute any variety of vinegar for Champagne vinegar if you don’t have it on hand.

Recipe found on Tulsa World.

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