I love the holiday but hate turkey, is that so bad? No matter how the bird has been cooked and prepped, I absolutely cannot stand eating more than a sliver just to keep the chef- for- the- day happy. So, this year, I am actually involved in the prep work and since most of the participants are as conscious of eaters as I have become in the last 10 plus years, I am going to introduce side dishes which truly offer wholesome nutrition without having to watch the calories. First up is Shaved Parsnip Salad, which I found here,  and which will be the first course. Ingredients 2 tablespoons sherry vinegar 3 tablespoons extra virgin olive oil Coarse salt and freshly ground pepper 2 hearts of romaine, cut into bite-size pieces 3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler) 4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces Directions Whisk together vinegar and oil; season with salt and pepper. Toss parsnips, …