Winter Haven Salad
|Grapefruits||2 , peeled and sectioned (Use Florida Ones)|
|Red onions||2 Small, thinly sliced and separated into rings|
|Canned green beans||1 Pound, cut and drained (1 Can)|
|Canned artichoke hearts||1 Pound, drained and cut in halves (1 Can)|
|Stuffed green olives||1⁄3 Cup (5.33 tbs), sliced|
|Corn oil||3⁄4 Cup (12 tbs)|
|Tarragon wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
Combine grapefruit, onions, green beans, artichoke hearts and olives in large bowl.
Combine oil, vinegar, garlic, salt and pepper in small bowl or small jar; mix well.
Pour dressing over salad; cover and refrigerate 2 hours before serving.