Easter will be here before we know it, and along with church services, baskets full of candy and Easter egg hunt's there will be gatherings of families for a feast.

One of my favorite salads to make for the Easter occasion is my family's holiday salad. This works for so many occasions, but I especially love it to celebrate the end of Lent. I usually make my decisions of what to give up for Lent food related (chocolate in particular), and this dish doesn't make me feel guilty! The colors are as fresh as the taste, channeling the warmth of spring after a long dark winter's season.

In a small bowl whisk together the lemon juice, salt, cinnamon, pepper, vinegar and olive oil. Set aside.

Put the endive and apples into a large decorative serving bowl. Squeeze the juice of a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn. Carefully toss so as to not smash the avocado pieces.

Pour the dressing over the salad just before serving and toss to coat. Enjoy!



Ingredients:

2 lemons, juiced

1 lemon, juiced

1 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/3 cup apple cider vinegar

1/4 cup and 2 tablespoons light cooking olive oil

6 medium heads Belgian endive, ends trimmed and cut into one-inch circles

1 medium green apple, peeled, cored, and cut into one-inch cubes

1/4 pound Irish cheddar cheese, diced into 1-inch cubes

1 avocado, diced into 1-inch cubes

3 tablespoons dried cranberries

1 cup defrosted sweet corn kernels