Find Litehouse Foodservice on TwitterFind Litehouse Foodservice on LinkedIn

Classic Spinach 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.

Classic Spinach Salad

Adding spinach is a delicious twist to a classic recipe!

Ingredients

10 oz. pre-washed spinach
8 slices bacon, cooked and drained
1 cup mushrooms, sliced
2 hard boiled eggs, chopped
1 cup grape or cherry tomatoes, optional
1/2 cup croutons, optional
1/2 cup Litehouse® Honey Mustard 

 

Directions

Wash and dry spinach. Place in salad bowl. Add remaining ingredients. Top with Litehouse Honey Mustard Dressing and toss gently. Top with croutons, if desired.

Double Sesame Seed Slaw

  • Serves 4-5
  • Prep 10 minutes
  • Ready-In 40 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.

Double Sesame Seed Slaw

Beyond food themes, I like to honor the ingredients in recipes with herbs, dressings, and marinades that echo the flavors, textures, and character of various foods. For example, in the Double Sesame Seed Slaw, Napa cabbage, snow peas, and black sesame seeds merit a dressing and seasonings that compliment the textures and tastes of those foods.

Ingredients

4 cups Napa cabbage, shredded
½ cup snow peas, diced 
½ cup carrots, diced
2 tablespoons black sesame seeds
1 tablespoon brown sugar
2 tablespoons Litehouse® Instantly Fresh Spring Onion
2 tablespoons Litehouse® Instantly Fresh Salad Herb Blend
½ cup plus 1 tablespoon Litehouse® Sesame Ginger

Directions

Pour Litehouse® Toasted Sesame Ginger Dressing into large serving bowl. Add cabbage, snow peas, carrots, and freeze-dried herbs.
 
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add brown sugar and continue mixing gently.  Garnish coleslaw with black sesame seeds.
 
Refrigerate for 30 minutes or more before serving. 

Warm Tofu and Snap Pea Salad

  • Serves 4
  • Prep 15 mins
  • Ready-In 20 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.

Warm Tofu and Snap Pea Salad

Try this delicious vegetarian dish!

Ingredients

8oz Sugar Snap Peas, blanched
8 oz firm tofu, cut into cubes
2 Tbsp. oil
½ cup Litehouse® Sesame Ginger

Directions

 Heat oil over med-high heat. Lightly pan fry tofu till golden. Add in blanched sugar snap peas and dressing. Serve. May also be chilled and served as a cold salad.

Romaine Salad with Blue Cheese & Strawberries

  • Serves 4
  • Prep 15 minutes
  • Ready-In 15 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.

Romaine Salad with Blue Cheese & Strawberries

If strawberries are out of season, substitute mandarin oranges or dried cranberries and toasted pecans.

 

 

 

Ingredients

1 head romaine lettuce
1/2 pint grape tomatoes, cut in half
1/2 pint strawberries, sliced
2 oz. Litehouse® Blue Cheese Crumbles 
4 oz. Litehouse® Raspberry Walnut Vinaigrette  (Substitutions: Litehouse® Poppyseed )

Directions

Wash, dry and chop lettuce. Toss lettuce, tomatoes, strawberries and cheese with dressing. Serves 4.

Tropical Waldorf Salad

  • Serves 4
  • Prep 15 minutes
  • Ready-In 15 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.

Tropical Waldorf Salad

The tropical flavors of pineapple, banana and papaya teamed with celery and walnuts to create a unique salad.

Ingredients

½ cup walnut halves
1 can (20 oz.) pineapple chunks, drained
2 stalks (1 cup) celery, chopped
1 banana, sliced
1 papaya, peeled, pitted, cubed
1 Tbsp. honey
1 Tbsp. lime juice
¼ cup chopped walnuts
1/2 cup yogurt, plain or vanilla
1/2 cup Litehouse® Raspberry Walnut Vinaigrette or,
Litehouse® Poppyseed  or,
Litehouse® Pomegranate Blueberry Vinaigrette 

Directions

Mix together the Litehouse® Dressing, honey, lime juice and 1/2 cup vanilla yogurt in small bowl. In large bowl, gently toss together all ingredients except the 1/4 cup chopped walnuts; add dressing and mix gently. Sprinkle with chopped walnuts. Chill and serve.

Apple Walnut Chicken Salad

  • Serves 4
  • Prep 10 mins
  • Ready-In 10 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.

Apple Walnut Chicken Salad

A wonderful fall salad that can be added to any meal.

Ingredients

2 Grilled, marinated chicken breast, sliced
4 cups Fresh mix of greens
1 cup Crisp granny smith apples, chopped
¼ cup sugared  walnuts
¼ cup blue cheese crumbles
½ cup Litehouse Balsamic Vinaigrette

Directions

In a large bowl, add salad greens, granny smith apples, sugared walnuts, blue cheese crumbles, and marinated chicken.  Add in Litehouse Balsamic Vinaigrette dressing. Toss well.  Divide on 4 plates.

Citrus Shrimp Salad & Sugar Snap Peas with Romaine Hearts

  • Serves 4 - 6
  • 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.

Citrus Shrimp Salad & Sugar Snap Peas with Romaine Hearts

This is the perfect summer season recipe where you can use ingredients fresh from the garden!

Ingredients

3 oranges
1½ cups shrimp, cooked, tails off
4 cups Sugar Snap Peas
1 small cucumber, sliced
3 Tbsp. fresh mint
1 Tbsp. tarragon
Romaine Hearts
1 cup Litehouse® Fuji Apple Vinaigrette 
2oz. Blue Cheese crumbles

Directions

Using a zester or vegetable peeler, zest one of the oranges. Chop the zest very finely and place it in a large bowl. Using a sharp knife, remove the rest of the peel from the first orange, and all the peels from the remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, Romaine hearts, stringless sugar snap peas, cucumber, mint and tarragon. Divide salad evenly among plates.

Pink Lady Apple & Jicama Slaw

  • Serves 4-5
  • Prep 10 minutes
  • Ready-In 40 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.

Pink Lady Apple & Jicama Slaw

The recipe for Pink Lady Apple and Jicama Slaw was developed for a New York themed party for a friend who is moving there. Litehouse’s “Fuji Apple Vinaigrette” is light, creamy and perfect for coleslaw that includes fruit. The slightly tart “Pink Lady” apples and the mild flavor of jicama are accented and heightened. The freeze-dried cilantro adds a sweet finish to the slaw.

Ingredients

3 tablespoons fresh lemon juice
2 cups Pink Lady apples, diced (about 2 large apples)
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup jicama, julienned 
¾ cup Litehouse® Fuji Apple Vinaigrette 
2 tablespoons Litehouse® Instantly Fresh Cilantro 
1 teaspoon sugar
Cilantro leaves for garnishing

Directions

Pour squeeze lemon juice over diced apples and set aside. Put both cabbage ingredients and the jicama to a large serving bowl.
 
Drain lemon juice from apples and add apples to the serving bowl. Add Litehouse® Fuji Apple Vinaigrette Dressing along with Instantly Fresh Cilantro.
 
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add sugar and continue mixing gently.
 
Refrigerate for 30 minutes or more before serving. 

Pecan Encrusted Chicken Salad with Fuji Apple Vinaigrette

  • Serves 4-6
  • Prep 20 minutes
  • Ready-In 40 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.

Pecan Encrusted Chicken Salad with Fuji Apple Vinaigrette

This is a delicious sweet and savory salad with fresh ingredients dressed with an award-winning Fuji Apple Vinaigrette. The bacon and blue cheese combined with the dried cranberries and apples make this a unique and tasty salad!

Ingredients

2 boneless skinless chicken breasts
1 cup pecans
½ cup breadcrumbs
1 egg
1 head of romaine lettuce
1 bag of spinach and arugula mixture
½ cup dried cranberries
4 slices of bacon, cooked
1 small apple, thinly sliced
½ cup Litehouse® Bleu Cheese Crumbles 
1 cup Litehouse® Fuji Apple Vinaigrette 
Salt and pepper

 

 

 

Directions

Preheat oven to 400 degrees. Combine the pecans, breadcrumbs, and a dash of salt and pepper in a food processer and pulse until evenly ground. Place a beaten egg in a shallow bowl. Coat the chicken breasts in the egg and then coat evenly with the pecan mixture. Place the coated chicken in a greased pan and bake for 20 minutes.
 

Spinach Salad w/ Apple Cider and Bacon Dressing

  • Serves 2
  • Prep 5 minutes
  • Ready-In 15 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.

Spinach Salad w/ Apple Cider and Bacon Dressing

The apple cider reduction is the key to the wonderful depth of flavor in this salad. The few extra steps are well worth the results.

Ingredients

4 slices lean bacon, chopped fine
2 Tbsp Litehouse® Instantly Fresh Spring Onion
1/2 cup finely chopped apple
2 Tbsp cider vinegar
1 tsp Dijon style mustard
1 Tbsp olive oil 1 pound fresh spinach, discard coarse stems, wash and spin dry 
1 1/2 cups Litehouse® Honey Crisp Apple Cider
Litehouse® Gala Apple Cider
Litehouse® Fuji Apple Vinaigrette 

 

 

 

Directions

In a large skillet cook the bacon, stirring often until crisp. Drain on paper towels. Discard all but 1 Tbsp of pan drippings (option: wipe out skillet with paper towel, add 1 Tbsp olive oil). Add the spring onions and apple, stirring for 1 minute over moderate heat. Add the vinegar, cider, salt & pepper to taste and boil, stirring occasionally, for 8-10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard and the oil. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with bacon. Serve immediately.