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

Cioppino-Mixed Green Salad