Always popular — use as a dip or enjoy leftovers as a salad.
Makes 32 (1/4 cup) servings
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
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: