YIELD: 4 portions
¼ cup vegetable oil
2 Tbsps. lemon juice
1 tsp. sugar
1/8 tsp. salt
1/8 tsp. ground red pepper
12 oz. (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 small bowl whisk together vegetable oil, lemon juice, sugar, salt and red pepper. Remove 3 Tbsps. of vinaigrette to large salad bowl; add shrimp and toss; let stand 5 minutes.
2. Add salad greens and blueberries to bowl; toss with with shrimp. Evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame and cheese. Drizzle with reserved vinaigrette.
Photo and recipe: U.S. Highbush Blueberry Council