Shrimp and Artichoke Green Salad with Lemony Vinaigrette

Bahan-bahan (4 porsi)

• 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
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons freshly-squeezed lemon juice
• 1 teaspoon Italian seasoning, store-bought or homemade
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1 g arlic clove, pressed or minced
• (optional: 1 teaspoon honey, if you’d like a sweeter dressing)