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2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
1 head Boston lettuce
1 avocado
1 red onion (optional)
1/2 c. salad or olive oil
2 tbsp. cider vinegar
1 tsp. salt
Dash of pepper
1/8 tsp. paprika
Dash of celery salt
1/2 tsp. sugar
3/4 tsp. chili sauce
3/4 tsp. catsup
1/4 tsp. prepared mustard
1-1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. prepared horseradish
Dash of Tabasco
1/2 clove garlic, peeled

Line a salad bowl with washed, crisped Boston lettuce leaves. Arrange orange and grapefruit sections in two rows (or use individual salad plates). Peel and slice avocado lengthwise and dip in grapefruit or lemon juice. Arrange in a row next to grapefruit. Cut 3 or 4 slices from a red onion. Separate into rings and arrange next to avocado slices. Refrigerate, covered with plastic wrap. To make dressing: In jar with tight fitting lid combine rest of ingredients. Shake until completely blended. Refrigerate several hours. At serving time, remove garlic, shake well and spoon over salad. Serves 6-8. Note: The dressing is very good on tossed salads also.