Blueberry Shrimp Salad 
Category: Main Dishes
Think Variety; Think Color: 
Serves: 6
Cups of Fruits and Vegetables per Serving:
Ingredients:
¾ pound (about 20) shelled medium-size shrimp, boiled or grilled
1 cup fresh blueberries
½ cup toasted walnut pieces
½ cup edamame or green peas, cooked
5 ounces (about 4 cups) mixed salad greens
Lemon Vinaigrette (recipe follows)
2 ounces (about ½ cup) firm white cheese, such as feta, crumbled
1 cup fresh blueberries
½ cup toasted walnut pieces
½ cup edamame or green peas, cooked
5 ounces (about 4 cups) mixed salad greens
Lemon Vinaigrette (recipe follows)
2 ounces (about ½ cup) firm white cheese, such as feta, crumbled
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 salad.
Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.
Credit: Recipe courtesy of the U.S. Highbush Blueberry Council.
This recipe has not been reviewed to meet PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
