Five B Salad from Tosca Reno, The Eat Clean Diet Cookbook
2 cups bean sprouts
1 sweet red bell pepper, sliced into ribbons
3 cups broccoli florets, blanched and well drained
1/2 cup fresh blueberries
1/2 cup cooked, diced purple beets, well drained
1 purple onion, sliced into thin rings
1 cup grape tomatoes
1/2 cup pumpkin seeds
Dressing:
1/2 cup extra virgin olive oil
2 Tbsp rice vinegar
3 cloves garlic, passed through a garlic press
6 Tbsp gluten free tamari
In large salad bowl combine the entire first list of ingredients. Cover and refrigerate or serve right away. In small mixing bowl, whisk all dressing ingredients until well blended. Serve dressing on the side. Calories: 176; Calories from fat: 129; Protein: 6g; Carbs: 8g; Dietary Fiber 2g; Sugar 3g; Fat 14 g; Sodium 784mg (For my salad, I omitted the bean sprouts since I couldn't find any fresh ones in the store; didn't use as much broccoli-- the blanching is vital; used 1/2 red onion; added a handful of spinach leaves, and also two grilled chicken breasts, chopped. For the dressing, I used 1/8 cup almond oil and 1/8 cup grape seed oil, steamed the chopped garlic cloves with the beets, and used 3 Tbsp gluten free tamari.)
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