I had gotten too many blueberries and I needed to use them. I felt like eating light and I thought that it might be nice to try blueberries in a salad. Often on warm summer days I feel like having a light meal and salads fit the bill perfectly. When turning a salad into a meal I generally try to add some meat to make it a little more substantial and this time I went with some succulent shrimp. I poached the shrimp until they were just cooked and then ran them under cold water to stop the cooking process. For the rest of the salad I just used what I had on hand. Since I already had the blueberries out, I thought that it would be nice to make a blueberry vinaigrette. I was thinking of a tarragon blueberry vinaigrette made with some blueberry maple syrup. I quite enjoyed the shrimp and blueberry salad! The blueberries went well in a salad and the blueberry vinaigrette was pretty tasty! It seems that I was even able to work the blueberry, maple and pecan combo into a salad. Now I have some extra blueberry maple syrup to enjoy.
Shrimp and Blueberry Salad
Ingredients:
6 shrimp (cooked)
1 cup salad greens
1/4 cup blueberries
2 tablespoons peas
1 tablespoon pecans (toasted, chopped)
1 tablespoon handful feta (crumbled)
1 tablespoon blueberry vinaigrette
Directions:
1. Assemble salad.
Blueberry Vinaigrette
Ingredients:
1 tablespoon blueberry maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon tarragon (chopped, optional)
salt and pepper to taste
Directions:
1. Mix Everything.
Blueberry Maple Syrup
Ingredients:
1 cup blueberries
1/4 cup maple syrup
2 tablespoons sugar
1 tablespoon lemon juice
Directions:
1. Simmer everything in a sauce pan for 10 minutes.
2. Strain the syrup through a fine mesh. (optional)
Similar Recipes:
Strawberry and Feta Salad
Pear and Maple Pecan Salad
Peach Salad with Maple Balsamic Vinaigrette
Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing
Vietnamese Summer Roll Salad
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