Ingredients
1/4
cup white balsamic vinegar
2
tablespoons finely chopped fresh parsley
2
medium green onions, finely chopped (2 tablespoons)
3
tablespoons olive oil
1
package (0.75 oz) garlic-and-herb dressing mix
1
lb cooked deveined peeled large shrimp, thawed if frozen
1
can (14 oz) artichoke hearts, drained, cut in half
1
can (6 oz) large pitted ripe olives, drained
1
cup halved grape tomatoes
1
package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired
Preparation
In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
Serve with slotted spoon. Garnish with basil leaves.
