Fennel, Parsnip, & Pear Salad [Food Processor Attachment] | Vitamix

Ingredients

• ¾ pound 340 g parsnips, ends trimmed, peeled if desired
• 1 350 g fennel bulb, halved, stalks removed
• 3 pears, halved, seeded
• 2 cups 360 g cooked wheat berries [or barley, millet, buckwheat]
• 1 cup 240 g 0% fat Greek yogurt
• 1 lemon, peeled, halved
• 5 fresh dill
• 2 Tablespoons 30 ml red wine vinegar
• 4 roasted garlic
• 6 50 g deglet noor dates, pitted
• 2 Tablespoons 30 ml extra virgin olive oil, optional
• 2 teaspoons sea salt, optional