Cioppino-Mixed Green Salad

• 1 cup Italian salad dressing
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/4 cup dry white wine, optional
• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
• 2 cups lump crabmeat (about 10 ounces), drained
• 16 cups torn mixed salad greens
• 2 large tomatoes, seeded and coarsely chopped
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
• 1 large red onion, thinly sliced and separated into rings
• 1 can (6 ounces) pitted ripe olives, drained and quartered
• 6 hard-boiled large eggs, quartered lengthwise
• Minced fresh parsley and lemon wedges, optional

1. In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
2. Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

italian salad dressing, fresh basil, white wine, shrimp, lump crabmeat, tomatoes, hearts, red onion, olives, eggs, parsley

Taken from www.tasteofhome.com/recipes/cioppino-mixed-green-salad/ (may not work)