½ cup chopped pitted green olives
¼ cup fresh basil leaves
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 ½ tablespoons olive oil
1 pound small shrimp cooked and peeled
8 cups mixed salad greens
1 cup diced plum tomatoes
¼ cup chopped fresh flat-leave parsley
1 teaspoon freshly ground black pepper
1 loaf French bread, 8 ounces, sliced
Place the first 5 ingredients in a blender or food processor, and pulse several times or until well-blended. Place ½ cup olive mixtures in a large bowl, add shrimp and toss to coat. Add the remaining olive mixture to salad greens, toss to coat. Divide the greens evenly among 4 plates, and top with shrimp mixture and diced tomato. Sprinkle with parsley and pepper. Serve with bread.
From Cooking Light, July 2000.