Ingredients:
8 oz Little Leaf Farms Baby Crispy Red and Green Leaf
2 soft boiled eggs, peeled & halved
1 green onion, whites and greens sliced thin
1 red bell pepper, sliced into matchsticks
½ cup broccoli, chopped
½ cup fresh corn kernels, cut off the cob
¼ cup roasted red pepper, diced
4 tbsp toasted herb panko breadcrumbs
Creamy chili crisp dressing
Herb Panko Breadcrumbs
1 tbsp unsalted butter
½ tsp garlic powder
¼ tsp oregano
½ tsp parsley
1 cup panko breadcrumbs
½ tsp sea salt
Creamy Chili Crisp Dressing
¼ cup chili crisp, store bought
2 tbsp extra virgin olive oil
½ cup full fat yogurt
1 tbsp lime juice
Pinch of salt
Directions:
Make the Breadcrumbs
1
In a small bowl combine the breadcrumbs, garlic, oregano and parsley, set aside.
2
Over medium heat, melt the butter in a skillet. Once melted, add the panko mixture, and stir continuously until toasted, about 4 minutes.
3
Remove from heat, sprinkle with salt, and let cool until ready to use.
Mix the Dressing
4
Mix all of the ingredients together in a small bowl or glass jar. Season with a pinch of salt, if the dressing is too thick add a little bit of olive oil at a time to thin.
Assemble the Salad
5
Fill your favorite salad bowl with Little Leaf Farms Baby Crispy Green Leaf.
6
Add the broccoli, corn, green onion, red pepper over the greens.
7
Nestle the egg halves on top and sprinkle the toasted breadcrumbs over everything.
8
Serve with Creamy Chili Crisp Dressing on the side.
CategorySalad
Ingredients
8 oz Little Leaf Farms Baby Crispy Red and Green Leaf
2 soft boiled eggs, peeled & halved
1 green onion, whites and greens sliced thin
1 red bell pepper, sliced into matchsticks
½ cup broccoli, chopped
½ cup fresh corn kernels, cut off the cob
¼ cup roasted red pepper, diced
4 tbsp toasted herb panko breadcrumbs
Creamy chili crisp dressing
Herb Panko Breadcrumbs
1 tbsp unsalted butter
½ tsp garlic powder
¼ tsp oregano
½ tsp parsley
1 cup panko breadcrumbs
½ tsp sea salt
Creamy Chili Crisp Dressing
¼ cup chili crisp, store bought
2 tbsp extra virgin olive oil
½ cup full fat yogurt
1 tbsp lime juice
Pinch of salt