Starter

All of the recipes I found for this Thanksgiving meal were on www.vegkitchen.com. This web site had tons and tons of ideas. Of course, the internet is a great source for recipes (duh). This salad sounds refreshing and fresh and sort of fall-like. A lighter way to start what is normally a really heavy meal.

Pear and Toasted Walnut Salad with Cranberry Vinaigrette:

1/4 cup water
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup dried cranberries
1/4 teaspoon guar gum (or you can substitute 2 teaspoons of olive oil)
3 tablespoons walnut halves or pieces, toasted
2 large ripe pears, each cut into 8 to 12 slices
4 to 6 cups greens or spring mix, including some bitter one like arugula or cress
Freshly ground pepper, to taste.

Combine the water, orange juice, balsamic vinegar, mustard and 2 tablespoons of the cranberries in a food processor (or you can use your blender if you don't have a food processor). Process. Then add the guar gum. Process. Set aside.

Put washed and dried greens in a large bowl. Pour half the dressing over the greens and toss. Arrange pears over the greens and sprinkle walnuts and cranberries over the pears.

Add the remaining dressing if you like. Top with fresh ground pepper. Serve quickly and watch everyone enjoy!

This recipe serves 4-6