A Vegetarian Thanksgiving

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Thanksgiving Salad
Whole Foods Market

Thanksgiving Salad

Makes 10-12 servings

Dairy-Free, Gluten-Free, Vegan

This delicious salad features ingredients that can be easily prepared Thanksgiving morning and driven in their deconstructed parts for more than 100 miles in a cooler and assembled on site. A real blessing for people who have to travel on Thanksgiving Day -- and equally good if you don't!

* 1 cup fresh raspberries
* 1/3 cup balsamic vinegar
* 2/3 cup extra virgin olive oil
* 10 cups mesclun greens
* 2 medium bulbs fennel, thinly sliced
* 2 cups dried cranberries
* 8-10 clementines or 4-5 oranges, peeled and separated into segments
* 1 cup spiced pecans or caramelized walnuts

To make vinaigrette, combine raspberries, balsamic vinegar, and olive oil in a blender. Mix until smooth.

Using a very large salad bowl, gently toss the mesclun greens, fennel, and cranberries. Add the segmented clementines. Just before serving, add the spiced pecans and toss with just enough raspberry vinaigrette to lightly coat the greens. Serve immediately.


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