CPF Greens Salad
Serves: 1
Ingredients:
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C: 2 cups dark greens (spinach, chard, collards, kale, etc.)
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C: ANY veggies you have (cooked or raw—or a mix of both)
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Broccoli, radishes, carrots, leftover roasted veggies, etc.
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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).
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F: ~2 tbsp of a homemade dressing (I usually mix olive oil + balsamic or apple cider vinegar + salt). Dressing recipes on page 54.
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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



