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Chili Crisp Salad

chilly crisp salad
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.

Category

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.

Chili Crisp Salad