Spring Salad

• 2 - Tart Green Apples (thinly sliced)
• Juice of 2 limes
• Grated zest of one lime
• 2 cans - Artichoke Hearts (drained and chopped)
• 6 - Scallions (sliced)
• 2 - Large Cucumbers (peeled, seeded and thinly sliced)
• 2 stalks - Celery Hearts (thinly sliced)
• 8 - Pitted Green Olives (Sliced)
• Salt to taste
• Freshly ground white pepper to taste
• 1 teaspoon - Horseradish (grated)
• 2 tablespoons - Light Olive Oil
• 4 tablespoons - Cilantro (minced)
• 2 - Avocados (peeled and sliced)
• 1 cup - Seedless Green Grapes

• 2 tablespoons - Water
• ¼ cup - Lime Juice
• ½ cup - Olive Oil
• 2 tablespoons - White Wine Vinegar
• Salt to taste
• White pepper to taste
• 1 small clove - Garlic (minced)
• 1 tablespoon - Scallions (minced)

• Combine all ingredients listed under lime vinaigrette in a jar.
• Mix them well to be used as a dressing on salad.
• To make salad, coat sliced apples in a large bowl with lime juice.
• Add next 8 ingredients and coat them well with olive oil.
• Cover and chill for one hour.
• To serve, coat avocado slices with the lime vinaigrette.
• Arrange over salad with the grapes and sprinkle with cilantro.
• Makes 8 servings.