INGREDIENTS
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1/4 cup white balsamic vinegar
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2 tablespoons finely chopped fresh parsley
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2 tablespoons finely chopped green onion
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3 tablespoons olive oil
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1 (0.75-oz.) envelope garlic-and-herb dressing mix
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1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
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1 (14-oz.) can artichoke hearts, drained and cut in half
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1 (6-oz.) can large black olives, drained
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1 cup halved grape tomatoes
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1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
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Small fresh basil leaves