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Ingredients

• 3/4 cup extra virgin olive oil (EVOO)
• 2 tablespoons vinegar, preferably sherry vinegar
• Salt and pepper
• 2 heads Boston lettuce, torn into bite-size pieces
• 4 pink grapefruits, peeled and cut into segments
• 2 Hass avocados, thinly sliced
• 1 bunch radishes, thinly sliced
• 1 cup pitted kalamata olives (about 6 ounces)

Description

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