Shrimp and Vegetable Salad

Bahan-bahan (8 porsi)

• 2 pounds medium cooked shrimp
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 pound cooked green beans, (cut into 1-inch pieces)
• 1 bunch celery, (sliced 1/4-inch thick)
• 1 bunch green onions, (thinly sliced)
• 1 medium green or red bell pepper, (cut into 1/4-inch slices)
• 1 medium hothouse cucumber, (peeled, quartered, and sliced)
• 1/2 pint pear tomatoes, (halved)
• 1 cup pitted black olives, (halved)
• 1 bunch chives, (thinly sliced)
• 1/2 cup fresh basil leaves, (torn into small pieces)