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Crunchy, vitamin packed fresh kale paired with fresh leafy green leaf lettuce; topped with pecans, dried cranberries, fresh cracked black pepper, and shaved parmesan and dressed with a Tangy Orange Vinaigrette.
1lb cleaned fresh kale
1head green leaf lettuce
12 ounces chopped (or whole) pecans
12 ounces dried cranberries
6 ounces parmesan cheese
Fresh cracked black pepper
12 ounces bottle of Tangy Orange Vinaigrette
Wash Hands. Wash and clean greens. Tear leaves, or chop into a little larger than bite sized pieces and drop into a salad serving bowl. Pour a small amount (approx. 2-3 oz.) of Tangy Orange Vinaigrette over the greens in the bowl and let set for approx. 5 minutes (this will allow the vinaigrette to begin softening the rough texture of the kale). Either at this point, top with the cranberries, pecans, black pepper and parmesan… or plate each salad individually, topping each with equal amounts of toppings. Finishing each plate with a drizzle of tangy Orange Vinaigrette; serve.