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Ingredients

• Vinaigrette:
• 6 garlic cloves, halved
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons tarragon vinegar
• 2 tablespoons extravirgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 
  Salad:
• 2 pounds peeled and deveined large shrimp
• 12 small red potatoes (about 3/4 pound)
• 1/2 pound haricots verts
• Cooking spray
• 5 cups gourmet salad greens
• 4 cups torn romaine lettuce
• 1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
• 3 medium tomatoes, each cut into 6 wedges
• 1 (14-ounce) can quartered artichoke hearts, drained
• 3 hard-cooked large eggs, each sliced into quarters
• 1/2 cup niçoise olives
• 2 tablespoons capers

Description

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