Shrimp and veggie salad

This is the recipe from a friend who brought a salad to a spontaneous BBQ I had a few weeks ago. I loved it! I think it is because of the hearts of palm. It travels well and is a great, tasty, light salad for the summer. Let me know if you make it and like it. --Erika

2 jars artichoke hearts (reserve the oil)
hearts of palm
red onion (i used about 1/4 of a small one)
garlic (i used 2 large cloves)
black olives
tomatoes
asparagus
bell pepper (1-2, think Color!)
green onions
provolone
shrimp (don't know how much, maybe 15-20?)

1/2 cup white/golden balsamic vinegar
1/2 cup oil (use artichoke oil, then supplement with olive oil if necessary)
salt and pepper