Shrimp and Artichoke Green Salad with Lemony Vinaigrette

• Seafood

  • 1 batch Italian herb shrimp
  • 8 oz Shrimp, raw

• Produce

  • 1 (14 ounce jar Artichoke hearts
  • 5 oz Greens, spring
  • 2 cups Tomatoes

• Condiments

  • 1 batch Lemony vinaigrette

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Salt and freshly-cracked black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Dairy

  • 1 lots of Parmesan cheese

• Other

  • half of a small red onion, peeled and thinly-sliced

Found on gimmesomeoven.com

Description

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