Cranberry Apple Salad

"April is the cruelest month" - Wasteland by T.S. Elliot

I agree. But not because of a deep depression heightened by the hallmark rebirth of spring.

Nope. I have a hard time with how April taunts me.

Oh the rain is oppressive.

I know that April showers bring May flowers. Still in all the images of spring, everything is green and bright. The flowers dance in the breezes.

Around here, the torrential rain and wind are riping the cherry blossoms off the trees and threatening all the daffodils. Ugh.

And then there's the magazines. All the gardening articles, fresh baby lettuces and fruit salads that won't be in season for at least two months. How dare Sunset Magazine prime my taste buds for strawberries.

With a hankering for fresh fruit salad, I decided to use some winter flavors - apples, oranges, and cranberries (which just happen to be every inexpensive right now), and put together a fresh summer salad.

Sour cream offers a tangier, lighter texture than heavy mayo in this Waldorf-esce salad. The classic warmth and sweetness of raisins is replaced with the bright pucker of dried cranberries. Not so sick for summer any more.

Cran-Apple Orange Salad

Perfect as a snack or dessert. Replace sour cream with yogurt, add a sprinkle of granola and you have a fantastic breakfast.

4 Apples, cubed
2 oranges
1 lemon
1/4 cup dried cranberries
1/4 cup fat free sour cream
1 tbsp honey

Directions:
Place cubed apples in a large bowl. Squeeze the lemon over apples and stir to coat apples. Add the zest and juice of one orange along with the dried cranberries, sour cream and honey. Serve garnished with fresh zest from the second orange.

Spring Fever cured!