1/4 c. oil
2 tbsp. salad vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tbsp. parsley, chopped
1 (15 oz.) can artichoke hearts, drained & sliced
2 lg. pink grapefruit, sections
6 c. salad greens, washed & crisped (spinach, romaine, iceberg or leaf lettuce)

Combine all of the dressing ingredients, mix and pour over the artichoke hearts. Allow to stand several hours. Peel and section grapefruit with a sharp knife so that membrane is removed. Combine with greens, artichokes and dressing; toss gently but thoroughly. Serves 6 to 8.