What better way is there to balance the hearty fare of winter than to serve it with a light salad full of bright-tasting pomelos and barely sweet Cara Caras, dressed with a citrus vinaigrette? This recipe makes more dressing than you’ll need for two salads, but it keeps well. I vary this salad sometimes by substituting a few thin slices of ripe avocado, mashed and creamed, for a tablespoon of the olive oil in this, and then adding a few slices of avocado to the salad. You can use any green olives you like. I prefer fruity ones, but of course, whatever kind you like best will do just fine. Enjoy!! ;o)

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