Dress Up Your Greens with an Italian Drizzle

Little Leaf Farms

Whether it’s a classic caprese or Mediterranean mix, a tasty side or the main event, pretty much any salad gets a whole lot better with Ken’s Simply Italian Vinaigrette. Maybe that’s why it’s a staple in everyone’s fridge – with just a drizzle, the zesty dressing adds a garlicky, peppery zip to any dish. It’s so versatile it even makes a great marinade.

Check out these three recipes from the salad-making dream team – the folks at Little Leaf Farms and the dressing gurus at Ken’s. They’ve paired up to bring you a trio of fresh new ways to use Ken’s Simply Italian Vinaigrette: the Italian Salad with Crispy Chickpeas, which includes marinated, air-fried chickpeas (an easy and speedy way to add crunch and protein); a Simple Italian Salad, a satisfying and unfussy bowl that comes together in just a matter of minutes; and the Crispy Green Leaf Caprese which fancifies your go-to fave with greens and bite-sized bits of goodness.


RECIPE: Simple Italian Salad

Nothing wrong with getting back to basics – especially when the basics are as delicious as this Simple Italian Salad made with Little Leaf Farms Baby Red & Green Leaf greens and Ken’s Simply Italian Vinaigrette. With plenty of crunch and a burst of brininess from the capers, this is a satisfying salad that comes together super quickly. Grab a large serving bowl and toss everything together for an appetizer, lunch or dinner (or breakfast, if that’s your style).

Ingredients (serves 2)

  • 4 oz Little Leaf Baby Red & Green Leaf
  • ¼ c capers
  • ½ c of a small red onion, diced
  • ½ c cucumber, diced
  • Ken’s Simply Italian Vinaigrette


  • Combine all of the ingredients in a large serving bowl and drizzle with Ken’s Simply Italian Vinaigrette, tossing until everything is coated.

RECIPE: Crispy Green Leaf Caprese Salad

If caprese is already one of your go-tos, try this version with cherry tomatoes and ciliegine mozzarella balls — everything is perfectly bite sized, so you can skip the chopping! The creamy mozz balances the zesty flavors of Ken’s Simply Italian Vinaigrette while the basil adds a fresh, herby element and the Little Leaf Farms greens bring the crunch.


  • 4 oz Little Leaf Baby Crispy Green Leaf
  • ½ c fresh ciliegine (cherry sized) mozzarella or mozzarella torn into bite sized pieces
  • 1 c cherry tomatoes, halved
  • ¼ basil leaves, torn
  • Ken’s Simply Italian Vinaigrette
  • Freshly ground black pepper
  • Pinch of sea salt


  • Cover a shallow bowl or plate with a layer of Little Leaf Baby Crispy Green Leaf.
  • Top with mozzarella, tomatoes and basil.
  • Drizzle with a generous amount of Ken’s Simply Italian Vinaigrette
  • Crack some fresh pepper over everything, and sprinkle it with a pinch of sea salt.


RECIPE: Italian Salad with Crispy Chickpeas

Crispy greens and crunchy chickpeas are the secret to this craveable Italian Salad. The chickpeas get intense flavor and texturewhen coated in Ken’s Simply Italian Vinaigrette and popped in the air fryer or oven. Toss the chickpeas with Little Leaf Farms Sweet Baby Butter Leaf greens, olives, feta, sun dried tomatoes, pepperoncini and some more dressing, and you’ve got one unforgettable salad.

INGREDIENTS (serves 2)

For the Salad

  • 4 oz Little Leaf Sweet Baby Butter Leaf
  • ¼ c kalamata olives, pitted and roughly chopped
  • ¼ sun dried tomatoes
  • ¼ c pepperoncini peppers, roughly chopped
  • 4 oz crumbled feta cheese
  • Ken’s Simply Italian Vinaigrette

For the Chickpeas

  • 15 oz can chickpeas
  • ¼ c Ken’s Simply Italian Vinaigrette
  • Pinch of sea salt


For the Chickpeas

  • In a medium bowl, combine the chickpeas with a ¼ c of Ken’s Simply Italian Vinaigrette and toss to coat.
  • Cook the chickpeas…
    • If using an air fryer: Place chickpeas in the air fryer and cook at 390°F for 10 minutes. Give them a good stir and cook for an additional 5 minutes or until desired crispness.
    • If baking in an oven: Preheat the oven to 400°F. Place chickpeas on a baking sheet and cook for 25-30 minutes, shaking the pan every 10 minutes until they reach desired crispness.
  • Once cooked, pour them into a bowl and sprinkle with sea salt, tossing to combine.
    Let cool until ready to serve.

For the Salad

  • Combine the greens with all other ingredients in a large bowl.
  • Add a drizzle of Ken’s Simply Italian Vinaigrette and toss well.
  • Serve with extra dressing on the side.

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