Winter Haven Salad Recipe

The Hale Groves Team


2 Hale pink grapefruit, peeled and sectioned
(2 cups sections)
2 small red onions, thinly sliced and separated into rings
1 pound fresh green beans, trimmed, cooked, drained
1 can (1 pound) artichoke hearts, drained, cut in halves


Arrange grapefruit sections, onions, green beans and artichoke hearts on lettuce-lined serving plates.  In small bowl or jar, combine oil, vinegar, garlic, salt and pepper; mix well. Serve dressing with salad.

YIELD: 4 to 6 servings.

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