Five-B Salad - cooking recipe

Ingredients

Salad
2 cups bean sprouts (alfalfa, broccoli,onion or any combination)
1 bell pepper, seeded and sliced into ribbons (red, yellow or orange)
3 cups broccoli florets, blanched and well-drained
1/2 cup fresh blueberries
1/2 cup purple beet, diced and cooked
1 red onion, peeled and sliced into thin rings (optional)
1 cup grape tomatoes (optional)
1/2 cup pumpkin seeds (optional)
Dressing
1/2 cup olive oil (or avocado oil, flaxseed oil or pumpkin oil or a combination of any of these)
2 tablespoons rice vinegar
3 garlic cloves, minced
6 tablespoons tamari (they suggest gluten-free)

Preparation

In a large decorative salad bowl combine the salad ingredients; cover and refrigerate if not serving right away.
In small mixing bowl, whisk all dressing ingredients until well-blended. Serve dressing on the side.