- ¼ Cup orange juice
- 2 Tbsp Honey
- 2 Tbsp rice wine vinegar
- ¼ tsp salt
- ¼ Cup olive oil
- 2 large pink grapefruit, peeled and sectioned
- 2 large navel oranges, peeled and sectioned
- 3 Tbsp shredded fresh basil
Whisk together first 4 ingredients in a large bowl.
Gradually whisk in oil until blended.
Gently stir in fruit and basil.
Serve with Baked Snapper Verde
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