Yield: 6 servings

Ingredients:

Lemon Vinaigrette:
• ¼ cup vegetable oil
• 2 Tablespoons lemon juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper

  Salad:

• ¾ pound medium-size shrimp, shelled and grilled
• 1 cup fresh blueberries
• ½ cup toasted walnut pieces
• ½ cup edamame, boiled
• 5 ounces mixed salad greens
• 2 ounces feta cheese, crumbled
  

Method:

For the Lemon Vinaigrette:
In a small mixing bowl, whisk all ingredients until combined.

For the Salad:
In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame, and greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette, and sprinkle with cheese.

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