Shrimp and Artichoke Green Salad with Lemon Vinaigrette
www.gimmesomeoven.com
www.gimmesomeoven.com
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Ingredients

  • 1 batch Italian herb shrimp (see below)
  • 1 batch Lemony Vinaigrette (see below)
  • 5 ounces (about 5-6 cups) spring greens
  • 2 cups diced tomatoes, cut into bite-sized pieces
  • 1 (14 ounce) jar quartered artichoke hearts, drained and roughly chopped
  • half of a small red onion, peeled and thinly-sliced
  • 1/2 cup toasted pine nuts
  • lots of freshly-grated Parmesan cheese
  • 8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed
  • 1 tablespoon  Italian seasoning, store-bought or homemade
  • salt and freshly-cracked black pepper
  • 1 tablespoon extra-virgin olive oil

Instructions

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