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| Blueberry Shrimp Salad
with Lemon Vinaigrette Number of servings (yield): 4 Ingredients: Medium-size shrimp, boiled or grilled: ¾ pound (about 20) Fresh blueberries: 1 cup Walnut pieces, toasted: ½ cup Edamame or green peas, cooked: ½ cup Mixed salad greens: 5 ounces (about 4 cups) Lemon Vinaigrette: (recipe follows) Firm white cheese, such as feta, crumbled: 2 ounces (about ½ cup) Instructions: 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 Instructions: In a small mixing bowl, whisk ¼ cup vegetable oil, 2 tablespoons lemon juice, ½ teaspoon sugar, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper |
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Springs Blueberry Farm 7235, FM 607, Brownsboro, Texas, 75778 All right reserved Echo Springs Blueberry Farms 2012
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