Cook, steam or microwave the broccoli until just cooked, but still crisp. Rinse under cold water and drain well.
Place the tatsoi or baby spinach in a salad bowl and add the broccoli.
Remove the pips from the dates and quarter dates. Place in a small saucepan and add the dressing and chilli sauce. Heat gently, remove from heat and pour - still warm - over the salad leaves and broccoli. Add the flaked almonds and onion. Toss lightly and set aside to cool to room temperature before serving.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4|
|Calories from Fat: 193 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 532.2mg||18 %|
|Potassium 923.8mg||24 %|
|Total Carbohydrate 55g||16 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 44.6g|
|Protein 10.2g||15 %|
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Calories per serving: 416
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