Pink Parsley Salad With Beets and Broccoli

• 1 cup broccoli
• 2 large beets
• 1 bunch parsley
• 2 carrots
• 6 dates
• 14 cup slivered almonds
• 12 grapes
• 2 tablespoons light mayonnaise
• 1 12 tablespoons apple cider vinegar
• 2 teaspoons fennel seeds
• 2 teaspoons Dijon mustard
• 2 teaspoons tamari
• 2 teaspoons Agave or 1 dash stevia

1. chop or use food processor to finely dice broccoli to about the size of rice.
2. use shredder attachment or hand grater to shred carrots and beets.
3. chop parsley fine.
4. slice dates and grapes about the size of sliced olives.
5. sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
6. add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
7. combine everything in large bowl and let sit about 10 minutes to incorporate flavors.

broccoli, beets, parsley, carrots, dates, almonds, grapes, light mayonnaise, apple cider vinegar, fennel seeds, mustard, tamari, stevia

Taken from www.food.com/recipe/pink-parsley-salad-with-beets-and-broccoli-524455 (may not work)