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¼
cup Colavita Extra Virgin Olive 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
3
cups mixed salad greens
1½
cups fresh blueberries
1/3 cup toasted walnut pieces
1/3 cup edamame or green peas, cooked and cooled
Yields: 4 portions
In a small bowl, whisk together the Colavita Extra Virgin Olive 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. Add salad greens and blueberries; toss with shrimp. Evenly
divide salad onto four plates; sprinkle each serving with walnuts,
edamame, and drizzle with remaining vinaigrette. |
