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This is a light dressing that is absolutely fabulous on greens or fruit especially during the summer. I also use the left over dressing on steamed vegetables in place of butter. To my taste, I find olive to heavy unless you use the “lite” variety of those that are a combination of canola and olive. The ruby red grapefruit makes a much sweeter dressing than the more common yellow grapefruit. Depending on my mood, I also add some finely chopped basil which pairs wonderfully with citrus of any kind.
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