Yield: 12 servings. VINAIGRETTE: 1/2 cup ruby red grapefruit juice 1/4 cup fresh lime juice 2 Tbsp. fresh oregano leaves, coarsely chopped 2 tsp. cumin 1 1/2 tsp. salt 1 tsp. red pepper flakes 1 cup olive oil Combine all ingredients, except olive oil, in blender. While blender is running, add oil in a steady stream. Reserve 3 qt. cooked rice, cooked in vegetable broth 1 1/2 cups orange sections 1 1/2 cups ruby red grapefruit sections 1 1/2 cups mango, large dice 1 1/2 cups red onions, ...

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