Easy Little Gem Salad with Yogurt Ranch

5 from 3 votes

Today is all about this little gem salad with yogurt ranch! This little gem salad recipe is absolutely everything and more.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: American

Diet: Kosher

Servings:

Wash your lettuce, dry and set aside.
Make your panko breadcrumbs. In a small dry skillet, add your breadcrumbs with a pinch of salt, black pepper and a drizzle of olive oil. Toast on low heat until toasty and fragrant, keep mixing so that it gets crispy on all sides and not burnt! Set aside to cool. You can also toast in the oven on a sheet tray if you prefer as well.
Make your yogurt ranch. In a small bowl, add in your yogurt, mayo, garlic clove (minced), dill, parsley, lemon juice, salt, pepper and olive oil. Whisk until emulsified and combined.
Assemble! In a large bowl, add in your washed lettuce, yogurt ranch, panko breadcrumbs, sunflower seeds (optional), shredded parmesan, fresh pepper and toss! Finish off with a little bit more panko for extra crunch and serve.

Dry your leaves really well so the dressing clings to the salad, and you don't have a soggy salad.

Proteins: Add proteins such as chicken, shrimp, or steak to make this salad a meal.

Sub out little gem lettuce with romaine hearts or butterhead if you can't find any.

Storing: Store the salad leaves and dressing separately in an airtight container in the fridge for up to 3 days.