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.