Shrimp and Artichoke Green Salad with Lemony Vinaigrette
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 -6 servings
- 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
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Italian seasoning, store-bought or homemade
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 garlic clove, pressed or minced
- (optional: 1 teaspoon honey, if you’d like a sweeter dressing)
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Preparation
Chef’s notes
The vinaigrette can be adjusted to taste; consider adding honey if you prefer a sweeter dressing.
Italian seasoning can be store-bought or homemade.