Salad:
1 whole red cabbage, finely shredded
2 medium-sized tomatoes, diced
1 sweet yellow pepper, diced
1/2 red onion, diced
1 cup beets, diced
1 cup alfalfa sprouts
1 cup sprouted lentils
1/2 cup garbanzo beans

Dressing:
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon crushed garlic
1/2 teaspoon brown sugar
1/2 teaspoon mustard
1/2 teaspoon fresh orange juice
1/2 teaspoon salt
1/4 teaspoon black pepper