Turkey is not the main atraction for me at Thanksgiving. I tend to be more interested in the side dishes and have looked around for some without lots of butter and creme fraiche. And then, by chance, I found a bunch of multicolored carrots in my garden.
Along with radicchio or red cabbage, scallions, etc, they made a great salad that would be good at holiday celebrations. It may not be a particularly beautiful dish, but it is light and tastes great.
2 cups grated carrots
1/2 radicchio, thinly sliced
1 bunch scallions, chopped
2 Tablespoons toasted sunflower seeds
2 Tablespoons balsamic vinegar
1 Tablespoon extra virgin olive oil
1 teaspoon Dijon mustard and sugar
Salt and freshly ground pepper to taste.
Combine the balsamic vinegar, olive oil and mustard for the vinaigrette. Toss everything. Enjoy.