Sharon’s 1743 Salad

Makes 2 awesome salads

2 cups spinach
1 cup kale- chopped and loosely packed
1/2 cup chopped broccoli (3-4 big pieces chipped)
Cherry tomatoes
2 tbsp shredded Parmesan
2 tbsp Shelled pistachios
4 tbsp favorite balsamic dressing
Mini sweet bell peppers
1/2 cup Cooked quinoa
2 Tupperware containers
2 disposable ramekins or small dressing containers

-Start quinoa before prepping salads (I use my small $25 rice cooker! Cooks quinoa perfectly)
-In a large bowl, add spinach (shred with hands). Add kale and broccoli and mix together. Add to 2 Tupperware containers.
-add toppings. Each salad gets:
-1 tbsp Parmesan
-1 tbsp shelled pistachios
-4 cherry tomatoes
-1/4 cup cooked and cooked quinoa
-2 sweet bell peppers
-2 tbsp dressing on side

– add a source or protein. I had boiled eggs this week!

Recipe suggested by Sharon Cole – CPT – Certified Yoga instructor