INGREDIENTS
1/4 cup
white balsamic vinegar
2 tbsp
chopped parsley
2 tbsp
chopped green onion
3/4 oz
envelope garlic and herb dressing mix
1 lb
peeled and deveined cooked shrimp
14 oz
can quartered artichoke hearts, drained
1/2 cup
kalamata olives
1 cup
halved grape tomatoes
4 oz
block of feta cheese, cut into ½ inch cubes
Fresh basil, chopped