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Blueberry Shrimp Salad with Lemon Vinaigrette

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Hope Danielson, Health & Wellness Director-County Market

•    3/4 pound medium-size shrimp, boiled or grilled (about 20)
•    1 cup fresh blueberries
•    1/2 cup walnut pieces, toasted
•    1/2 cup edamame or green peas, cooked
•    5 ounces mixed salad greens (about 4 cups)
•    2 ounces firm white cheese, such as feta, crumbled (about 1/2 cup)
•    Lemon Vinaigrette1/4 cup olive oil
•    2 Tbs lemon juice
•    1/2 tsp sugar
•    1/8 tsp salt
•    1/8 tsp pepper

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:
In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper.

This recipe aired July 16, 2013. Blueberry Shrimp Salad with Lemon Vinaigrette

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