Five B Salad

(AKA "Not Chuck-A-Rama's Broccoli Salad!")

I love how bright and creative this salad is! Take this to your next potluck...

Ingredients:

2 cups bean sprouts (alfalfa, broccoli, onion or any combo of sprouts)

1 sweet red bell pepper, seeded, deveined and sliced into ribbons

3 cups broccoli florets blanched and well drained (I left them raw)

1/2 cup fresh blueberries

1/2 cup cooked, diced purple beets, well drained (I roasted them for about 35 minutes)

1 purple onion, peeled and sliced into thin rings

1 cup grape tomatoes

1/2 cup pumpkin seeds

Dressing:

1/2 cup oil (olive, avocado, flax, pumpkin or a combo of these--I used half grapeseed and half flaxseed oil)

2 TBSP rice vinegar

3 cloves garlic

6 TBSP tamari (I used Bragg's. Tamari is basically soy sauce.)

Preparation:

Combine all ingredients in a delightful salad bowl because this is a pretty salad! Cover and refrigerate or serve right away. In a small mixing bowl (or shaker bottle is what I love to use), whisk all dressing ingredients until well blended. Serve dressing on the side. *Dressing is a bit salty, don't know what to do about that. We really loved this salad!

Recipe from The Eat Clean Diet Cook Book by Tosca Reno

Nutrition Facts

176 calories/6g protein/8g carbs/3g sugar/14g fat