Dreading yet another turkey for Thanksgiving? No? All the more reason to try a Thanksgiving Salad, and break out of your avian-eating complacency! A Thanksgiving Salad takes a few simple, edible plants of fall, and combines them in a crunchy, sweet-savory, medley of yum. Mix and match grain, fruit, and vegetables to create your own Thanksgiving Salad. Or try my own:
1 cup cracked Bulgur Wheat
1 ¼ cup hot Water
¾ cup chopped, toasted Walnuts
¾ cup slivered Carrots
¾ cup slivered Purple Onions
¾ cup dried Cranberries
¾ cup fresh, chopped Parsley
2 tablespoons Olive or Walnut Oil
1 tablespoon Lemon / Lime juice
Crushed Mixed Peppercorns
Sea Salt
Put the wheat in a bowl and cover with hot water. Let sit 2 hours, covered. Add the remaining ingredients and mix well. Refrigerate overnight.
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The beauty of vegan food is that anybody can eat it, even birds.
Happy Thanksgiving to all my feathered friends!
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Manon Eileen
/ November 22, 2011This sounds/looks delicious! Will definitely try!
CMStewart
/ November 22, 2011I hope you enjoy it! With this recipe, I discovered parsley is an under-rated ingredient.
Diane Henders
/ November 22, 2011Mmm! Thanksgiving is already over in Canada, but this looks like a yummy Christmas dish, too. Thanks for sharing it!
CMStewart
/ November 22, 2011You’re welcome!
I call it “Thanksgiving Salad” because of the birds, or lack thereof. They’re thankful.