Layered Shrimp, Corn and Pea Salad

Serves:

• 1/4 cup olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 3/4 tsp salt
• 1/4 tsp pepper
• 11/2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
• small chunks
• 2 cups frozen corn kernels
• 2 cups green peas, thawed
• 1 red bell pepper, seeded and diced
• 6 cups salad greens
• 1 lb peeled, cooked shrimp
• 1/2 cup chopped fresh cilantro, basil or parsley