Ingredients
1 cup Italian salad dressing1 tablespoon minced fresh basil or 1 teaspoon dried basil1/4 cup dry white wine, optional3/4 pound peeled and deveined cooked shrimp (31-40 per pound)2 cups lump crabmeat (about 10 ounces), drained16 cups torn mixed salad greens2 large tomatoes, seeded and coarsely chopped2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained1 large red onion, thinly sliced and separated into rings1 can (6 ounces) pitted ripe olives, drained and quartered6 hard-boiled large eggs, quartered lengthwiseOptional: Minced fresh parsley and lemon wedges
Preparation
In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
