Pale Green Spring Salad with Lime Vinaigrette -- Pareve

Note from Cheri: This recipe was given to us by Joan Kekst, author of the fabulous book Passover Cookery. Whether you are new to preparing a Seder or an exeprienced cook, this is best, most well organized guide we have seen. Highly recommended! Click here for more information about the book and for more sample recipes. Click here to visit the Fabulous Foods' Passover channel.

Salad: 2 tart green apples, core and thinly slice juice of 2 limes grated zest of one lime 2 cans artichoke hearts, drained and chopped 6 scallions, sliced 2 large cucumbers, sliced lengthwise, peel, seed and cut crosswise 2 stalks celery hearts, thinly sliced 8 pitted green olives, sliced salt and freshly ground white pepper 1 teaspoon horseradish grated 2 tablespoons light olive oil 4 tablespoons cilantro or parsley, minced 2 peeled avocados, sliced 1 cup seedless green grapes Lime Vinaigrette: 2 tablespoons water 1/4 cup lime juice 1/2 cup olive oil 2 tablespoons white wine vinegar s alt and white pepper to taste 1 small garlic clove, minced 1 tablespoons minced scallions

Serves 8 For dressing, combine all ingredients in a jar, mix well use on salad. For salad, coat sliced apples in a large bowl with lime juice to prevent discoloring. Add next 8 ingredients. Coat well with olive oil, cover and chill 1 hour. To serve, coat avocado slices with lemon or lime juice or the lime vinaigrette. Arrange over salad with the grapes and sprinkle with cilantro. Pass dressing.