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Always popular — use as a dip or enjoy leftovers as a salad.
Makes 32 (1/4 cup) servings
Ingredients: 1/4 cup seasoned rice vinegar 3 tablespoons olive oil 1 (0.75-oz.) envelope zesty Italian dressing mix 1 pound peeled medium shrimp, cooked 1/2 cup chopped green onions 1 (14-ounce) can artichoke hearts, drained and quartered 1/3 cup Kalamata olives, sliced or halved 1 cup grape tomato halves 1/3 cup crumbled feta cheese, optional
Method: 1. In small bowl, whisk together vinegar, olive oil, and dressing mix. In large bowl, combine all remaining ingredients and toss with vinaigrette. Cover and refrigerate 8-24 hours, time permitting.
Nutritional info per serving: Calories 38, Calories from Fat 46%, Fat 2g, Saturated Fat 0g, Cholesterol 25mg, Sodium 226mg, Carbohydrates 2g, Dietary Fiber 0g, Total Sugars 1g, Protein 3g, Dietary Exchanges: 1/2 lean meat