Celery, Artichoke, Hearts of Palm and Shrimp Salad with Basil Vinaigrette Dressing

Steve actually made this for dinner last night from our "The Healthy Kitchen" cookbook. It was given to me from a lady I work out with and this is the second recipe we tried. It was so good! Super refreshing and light. It would be perfect for a summer BBQ...but was still great in the middle of November in Michigan.

For the salad

2 pounds cooked medium shrimp, cut into bite-sized pieces (we used frozen...it is easier)

14 oz. canned artichoke hearts in water, sliced (about 2 cups)

2 cups peeled and chopped celery stalks, including the hearts

14 oz. canned hearts of palm, drained

1 cup green onions

For the dressing

2 tablespoons of pesto

2 tablespoons freshly squeezed lemon juice

2 teaspoons of salt

1/4 cup olive oil

1 teaspoon fresh ground black pepper

1 tablespoon chopped fresh basil

3 large shallots, minced

1 teaspoon honey

1/8 teaspoon chili flakes

1. Mix all the salad ingredients together in a big bowl
2. Mix all the dressing ingredients in a large bowl and pour over the salad
3. Toss to make sure everything is evenly coated with the dressing.
4. Cover and refrigerate until everything is ready to be served.