Ingredients
- 3/4 cup extra-virgin olive oil
- 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 (about 6 ounces) pitted kalamata olives
Description
Rachael Ray Magazine
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