A refreshing and festive salad, perfect for the holidays
1 cup fresh cranberries
1 orange, divided, zest before peeling, reserve zest
1/2 ripe pear, reserve other half for " turkey " body
1/4 cup walnuts or pecans, chopped(optional)
2 stalks celery
1/4 cup organic currants, raisins, or dried cranberries
1/4-1/2 tsp. cinnamon or pumpkin pie spice
1/8 tsp. each of ginger and allspice
1 Tablespoon agave, or sweetener of choice, to taste
Assorted baby lettuce
1/2 a pear
1 currant cut in half
1 pumpkin seed, shelled
several cranberries cut in half
1 small sliver of persimmon or other red or orange fruit
1. Chop cranberries, 1/2 pear, and celery to 1/4 inch pieces.
2. Cut 1/2 peeled orange into slices and the other 1/2 into tidbits and add to cranberry mixture with nuts, spices, zest, and sweetener. Mix well and let stand at least 1 hour for best flavor. I usually leave out the nuts for a lighter, better combined salad.
3. Arrange as shown using baby lettuce, sliced orange, and cranberry halves. The turkey is 1/2 a pear with a pumpkin seed beak, currant eyes, and a persimmon waddle. Use any red fruit for the waddle, even a red apple peel:)
Here is a link to my blog, which features this salad, and many other unique ideas for a raw Thanksgiving menu:)
Happy Thanksgiving everyone!