Farmer’s Market SaladIngredients8 oz Little Leaf Farms Baby Crispy Green Leaf½ of a small fennel bulb sliced thin¼ c radish, thinly sliced1 medium golden beet, sliced thin1 medium red beet, peeled and cut into thin matchsticks1 large carrot, peeled and...
Miso Cheddar Caesar Salad WrapIngredientsFor the salad4 oz Little Leaf Baby Crispy Green Leaf½ cup Cabot Extra Sharp Cheddar Cheese, cut into 1/2” thick cubes2 small Persian cucumbers, sliced into thin half moonsFor the dressing4 tsp of white miso3 tbsp cold...
Roasted Shrimp and Veggie Salad with Chili Lime VinaigretteIngredientsRoasted Shrimp and Veggie Salad1 cup cherry tomatoes1 red bell pepper, cut into 1” pieces1 red onion, diced into 1” pieces1 bunch asparagus, diced into 1” pieces1 sweet potato cut into 1” pieces3...
Southwest Chopped Salad in a Cheddar Cheese BowlIngredientsFor the Cheese Bowls1 ¼ cups Cabot Two State Farmers’ Shredded Cheddar CheeseFor the Salad4 oz Little Leaf Baby Crispy Green Leaf, torn¼ cup pickled onions, drained and chopped½ cup red bell...
Crispy Crunch SaladIngredients1, 4 oz box of Little Leaf Farms Greens2 eggs, poached or fried1 cup panko2 cloves of garlic2 tbsp canola oil2 tbsp chili crisp – store bought (Lao Gan Ma for a classic flavor profile, Fly By Jing for an earthy note) or make your...
