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Spinach & Turkey Salad with Jalapeno Ranch

  • Serves 2-4
  • Prep
  • Ready-In
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Spinach & Turkey Salad with Jalapeno Ranch

This Waldorf-type salad with a kick is a great way to use leftover turkey.

Ingredients

12 oz. cooked turkey breast, cubed
2 red apples, diced (peels left on for color)
2 cups celery, diced
1 6 oz. bag baby spinach, rinsed and dried
1/2 cup Litehouse® Jalapeno Ranch or,
Litehouse® Lite Jalapeno Ranch or,
Litehouse® Lite Salsa Ranch  

 

 

 

Directions

Combine turkey, apples, celery and spinach in salad bowl. Pour dressing over mixture and toss. Serves 4

  • Serves
  • Prep
  • Ready-In

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Pasta Salad

This is a family favorite and the kids just gobble it up. It is easy to make and can be prepared a day ahead for extra flavor.

Ingredients

1 bottle Litehouse® Caesar Caesar Dressing (can substitute Litehouse Lite Caesar, Caesar, Parmesan Caesar, Organic Caesar, or Yogurt Kefir Caesar)
1 jar Litehouse® Freeze-Dried Salad Herbs
1 lb. box spaghetti, bowtie pasta, or shell pasta, prepared as directed
1 small red pepper, chopped
1 small yellow pepper, chopped
1 small green pepper, chopped
1 medium cucumber, peeled and sliced
2 medium tomatoes, peeled and chopped
1 can sliced black olives, drained

Directions

Cook pasta according to the package directions. When cooked, drain and rinse in cool water. Combine all ingredients in a large bowl and toss well. Refrigerate overnight before serving.

Grilled Chicken Kabob Caesar Salad

  • Serves 4
  • Prep
  • Ready-In

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Grilled Chicken Kabob Caesar Salad

Ingredients

1 lb boneless skinless chicken breasts cut into 1-inch thick pieces
8 medium green ionions cut into 4 inch pieces
1 large red bell pepper, cut into wedges
1 bag (10 ounces) ready-to-eat romaine lettuce
½ cup croutons
¼ cup shredded parmesan cheese
2 tbsp lemon juice
¾ cup Litehouse® Caesar Caesar 

Directions

Heat grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Brush skewers with ¼ cup Litehouse Caesar dressing mixed with lemon juice. Cover and grill kabobs 4 to 6 inches from medium heat 10-12 minutes or until chicken is no longer pink in center. Arrange kabobs on romaine lettuce and top with croutons and cheese. Serve with the reserved ½ cup dressing.

Roasted Vegetable and Orzo Salad

  • Serves 4-6
  • Prep 10 minutes
  • Ready-In 30 minutes

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Roasted Vegetable and Orzo Salad

Roasting the vegetables gives extra flavor to this comforting salad. Top with sliced chicken breast for a satisfying main dish.

Ingredients

1 small red onion, diced
1 carrot, sliced
1 cup mushrooms, quartered
2/3 cup zucchini, diced
1 Tbsp. olive or canola oil
1/4 cup roasted red peppers drained & chopped
1 jar (6oz) marinated artichoke hearts, drained & chopped
1/4 cup black olives, sliced
1 cup cherry tomatoes, halved
1/8 tsp pepper
4 tbsp fresh parsley or basil, chopped
3 green onions, sliced thin
1 lb orzo pasta, cooked, cooled
1/2 cup Litehouse® Caesar Caesar  or,
Litehouse® Organic Caesar or,
Litehouse® Lite Caesar 

Directions

Spread onion, carrot, mushrooms and zucchini on roasting pan; drizzle with oil. Bake in preheated 400 degree oven 25 minutes or until vegetables are lightly browned.
Combine roasted vegetables, red peppers, artichoke hearts, olives, tomatoes, pepper, parsley, green onions and orzo in large bowl. Add dressing; toss to mix well. Refrigerate until ready to serve. Variation: Heat large skillet over medium heat until hot; add oil. Add onion, carrots, mushrooms and zucchini; cook 5 minutes or until vegetables are just tender. Add pepper during last minute of cooking. Remove from skillet; let cool. Proceed with directions.

Orange and Asparagus Bleu Cheese Salad

  • Serves 4
  • Prep 5 mins
  • Ready-In 20 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Orange and Asparagus Bleu Cheese Salad

Ingredients

2 oranges - peeled and sliced
1 1/2 pounds of asparagus
1 tbsp Orange Juice
1 cup Litehouse Bleu Cheese Crumbles
1/4 cup Litehouse® Red Wine Olive Oil Vinaigrette dressing
salt
Litehouse® Chunky Bleu Cheese  (optional, for dipping)

Directions

Bring a large pot of salted water to a boil. Add asparagus and cook until crisp (about 4 minutes). Drain, then place asparagus under cool running water to chill. Whisk together the orange juice and Litehouse Red Wine & Olive Oil dressing. Divide the asparagus, bleu cheese crumbles and oranges among 4 salad plates, drizzle each with the dressing mix. Add salt to taste. Serve with Litehouse Blue Cheese dressing for dipping if desired.

Other Recipes Using These Products

Fresh Avocado and Tomato Blossom with Crab

  • Serves 2
  • Prep
  • Ready-In
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Fresh Avocado and Tomato Blossom with Crab

Ingredients

8 oz fresh or frozen white crab meat
1 tsp Litehouse® Instantly Fresh Spring Onion 
1 Avocado
1 large Tomato
Litehouse® Instantly Fresh Cilantro for garnish
½ cup Litehouse® Cotija Cilantro  or,
Litehouse® Thousand Island 

Directions

Combine first 3 ingredients, cover and chill. Cut avocado and tomato into wedges and arrange on plate in a pinwheel. Spoon chilled crab meat mixture into the center, top with fresh cilantro and serve.

Blue Cheese Crumbles and Pear Salad

  • Serves 4
  • Prep 10 mins
  • Ready-In 10 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Blue Cheese Crumbles and Pear Salad

Goes great with any Litehouse Bleu Cheese Dressing.

Ingredients

4 whole pears
2 cups watercress
2 tbsp toasted pecans
Lemon juice
1/4 cup Blue Cheese Crumbles 
1/2 cup Litehouse Bleu Cheese
 

Directions

Core four pears from the bottom (keeping stem intact). Slice pears in four horizontal slices. Brush the cut sides of the pear with lemon juice. Mix all other ingredients together (including dressing). Reassemble pears with the salad mix in between.

  • Serves 4 - 6
  • Prep 15 mins
  • Ready-In 25 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cobb Salad

Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles found a way to use up leftovers!

Ingredients

3 hard cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. blue cheese crumbles 
1/2 cup Litehouse Blue Cheese Dressing

Directions

Cut the hard cooked eggs into 1/2 inch dice and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce (in rows or in a checkerboard pattern) covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately.

Thai Beef Satay Skewers

  • Serves 4
  • Prep 15 minutes + 2 hours to soak/marinade
  • Ready-In 2 hours 20 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Thai Beef Satay Skewers

Use Outdoor Gourmet skewers to make fantastic Thai Beef Satay. The longer the meat is marinated the better.

Ingredients

10 oz. Beef cut into 1oz. pieces
1 tbs. Chopped cilantro
1 tsp. Ground cumin
2 tbs. Soy sauce
1 tbs. Minced garlic
A dash of olive oil

Directions

Outdoor Gourmet Skewers, soaked for 30 minutes or more before use.
Cut the beef into thin, flat 2'' pieces (see picture)

First: Mix all of the ingredients together and marinade the beef for at least 2 hours (overnight is better but two hours will do).

After That: Preheat grill to high and cook for 2 minutes, turn and grill for 2 more minutes.

Finally: Enjoy!

Steelhead on a Plank

  • Serves 3-4
  • Prep 5 min + 1-8 hour plank soak time
  • Ready-In 20 minutes + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Steelhead on a Plank

Steelhead is always substitutable with salmon but steelhead is definitely preferable for this amazing recipe.

Ingredients

1 or 2 large steelhead fillets
1 1.75" x 5.25" Outdoor Gourmet Cedar Grilling Plank
A Pinch of Brown sugar
A Pinch of Chili powder
A Pinch of Paprika
 

Directions

First- soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
Next- season your Steelhead fillet, if you please. I used this brown sugar, paprika, chili rub for the first time and it was great! I find that using a maple syrup, agave, honey, or brown sugar lightly caramelizes the outside of the fish, which aids in moisture retention. That, and it's delicious!
Then- get your grill up to medium heat (350-400 degrees). Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding your fillet. This allows the plank to begin to smolder and smoke. Place your fillet skin side down on the plank and close grill lid. No flipping, turning, or tweaking is needed.
Finally- Cook to your liking, carefully removing. It's just that simple. Enjoy!