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CPF Greens Salad

Serves: 1

 

Ingredients:

  • C: 2 cups dark greens (spinach, chard, collards, kale, etc.)

  • C: ANY veggies you have (cooked or raw—or a mix of both)

  • Broccoli, radishes, carrots, leftover roasted veggies, etc.

  • P: Protein of choice: leftover meat or fish, eggs, shrimp, or be really simple with quinoa/rice and some beans (this won’t be as high in protein so if satiety does last as long this could be why).

  • F: ~2 tbsp of a homemade dressing (I usually mix olive oil + balsamic or apple cider vinegar + salt). Dressing recipes on page 54.

  • Other additions as desired: chopped nuts, dried fruit, pumpkin/sunflower seeds, ground flaxseed, etc.

 

 

Directions:

I think you can handle this part. (=

 

Examples of CPF Salads:

C: Greens, radishes, garlic

P: Leftover chicken

F: Homemade dressing

C: Greens, basmati rice, leftover roasted veggies

P: Leftover salmon

F: Homemade dressing

C: Greens

P: Canned tuna

F: Cashews, homemade dressing

C: Greens, salsa, carrots

P: Deli turkey

F: Guacamole

C: Greens, carrots

P: Leftover chicken

F: Homemade dressing

 

 

Recipe by Robyn Johnson, RDN

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©2017 by Nutrition by Robyn, LLC