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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.

Broccoli Waldorf 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.

Broccoli Waldorf Salad

This salad is very colorful, and as easy to prepare as it is to eat!

Ingredients

6 cup broccoli florets
1 large red apple, chopped
1/2 cup raisins
1/4 cup chopped pecans
1/2 cup Litehouse® Coleslaw or Litehouse® Fuji Apple Vinaigrette

Directions

Combine the first four ingredients in a large serving bowl. Drizzle with Litehouse Coleslaw Dressing; toss to coat.
Note: Broccoli can be blanched first. Bring pot of water to boil; submerge broccoli for 1 minute. Drain and immerse in cold water immediately to chill.

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

Adding a variety of fruits, vegetables and nuts to versatile coleslaw can be a great way to create new side dishes and sandwich toppings.

Ingredients

1 bag precut cabbage (or 1 head cabbage sliced thin)
8oz. pineapple chunks, drained
1/4 cup grated carrots
1 jar Litehouse® Coleslaw or Litehouse® Lite Coleslaw 
Add ins: Sliced apples, pears, dried cranberries, grapes, shredded veggies (including zucchini, broccoli, jicama), sunflower seeds, toasted sliced almonds.

Directions

Mix all ingredients in bowl. For more pineapple flavor, add the drained juice to the Litehouse® Coleslaw Dressing before mixing into the salad. Let sit 10 minutes before serving.

Brussels Sprouts & Apple Salad

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

Brussels Sprouts & Apple Salad

This is the perfect side dish to compliment any entree.

Ingredients

12 oz Brussels Sprouts

1 small Gala or Fuji apple, diced

2 Tbsp. Sliced almonds (optional)

1 tsp. Instantly Fresh Thyme, finely chopped

Salt & pepper to taste

1/2 cup Litehouse® Balsamic Vinaigrette or,

Litehouse® Fuji Apple Vinaigrette  

Directions

Steam brussels sprouts for in the bag for 3 minutes, or until tender. Once cooled, cut each brussels sprout in half. In a medium size bowl, combine apples, almonds, Litehouse Instantly Fresh Thyme and balsamic dressing with halved brussels sprouts, mixing thoroughly. Serve and enjoy!

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.

California Wine Country Salad

  • Serves 4-6
  • Prep 15 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.

California Wine Country Salad

Add Shredded rotisserie chicken to make this a quick and satisfying dinner.

Ingredients

1 pkg (10 oz) mixed salad greens
1/2 cup diced onions
3/4 cup red pepper (cut into strips)
1 bunch fresh asparagus
3/4 cup sliced black olives (drained)
1/4 cup toasted pine nuts
1 cup canned or frozen artichoke hearts, cut in 1" chunks
1/2 cup Litehouse Bleu Cheese Crumbles
Litehouse® Red Wine Olive Oil Vinaigrette to taste
1 rotisserie chicken, shredded

Directions

Break asparagus into 1 1/2" pieces. Add 1/4 cup water; cover and microwave 4 minutes. Immediately drain and put in bowl of ice water to stop cooking. In a large bowl, toss salad greens with rest of ingredients. Drizzle with Litehouse Red Wine Vinaigrette. Add chicken, if desired. Toss gently.