We're halfway through Lent already and the promise of Spring is here.  We were truly fortunate to have a mild winter this year, although mild doesn't even really express it.  People are already mowing lawns and doing all kinds of spring work.  I can't wait for the first lilac blossoms, but I must say I do miss the little crocuses that bravely poked up through the snow.  I tried to think of my favorite Celebrate Spring recipe and am having a hard time narrowing it down.  In the mean time, enjoy this yummy and pretty salad.

 Romaine Spring Salad

1 head, Romaine, torn

4 oz. shredded Swiss cheese

1 cup cashews

¼ C sweetened, dried cranberries (Craisins)

1 apple cubed (red)

1 pear cubed (Anjov or Bosc)

Dressing:

½ C. sugar

1/3 C. lemon juice (fresh preferred)

2 tsp. finely chopped onions

1 tsp. Dijon mustard

½ tsp. salt

2/3 C oil

1 T. poppy seeds