Marinated Shrimp & Artichoke Salad

Posted on December 22, 2011 by Tommye Solem


1/4 cup Premium White Balsamic Vinegar
2 Tablespoons finely chopped fresh parsley
2 Tablespoons finely chopped green onion
3 Tablespoons Herbs de Provence EVOO
1 (.75oz) envelope garlic & herb dressing mix
1 lb. peeled and deveined, large cooked shrimp
1 14oz. can artichoke hearts, drained and cut in half
1 6oz. can large black olives, drained
1 cup halved grape tomatoes
1 4oz. package crumbled feta cheese


Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours. Stir in desired amount of basil just before serving. Serve with a slotted spoon.

Posted in Salads



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