Italian Chopped Salad Pizza

Our friend Amber over at Mommy Gone Healthy found a way to combine two favorites into one unique mashup dish – salad and pizza!


This Italian Chopped Salad Pizza has any number of variations you could make to customize it to your taste, but however you make it, it’s a winner for adults and kids alike. This version uses our Great Lakes Gourmet Mix to make a delightful Italian Salad.


Recipe is on her site over at Mommy Gone Healthy:

For all the BLT lovers, here’s a lightened up, low-carb option made with our Buttery Bibb lettuce! This includes three fun variations with delicious flavors! Buttery Bibb’s soft leaves are perfect for lettuce wraps:

BLT Lettuce Wraps 3 Ways

Start with one Bibb leaf laid out on plate or cutting board. Then add:

  • Bacon, tomato, hard boiled egg, mayo, chives, OR
  • Bacon, tomato, blue cheese, OR
  • Bacon, tomato, avocado, greek yogurt ranch sauce (¼ c. greek yogurt, 1 tbsp mayo, 1-2 tbsp milk, ranch seasoning powder)

This satisfies the BLT flavor profile without all the carbs, and adds a little extra flavor in each one with unexpected ingredients. Enjoy!

Recipe courtesy of Amber Battishill at @mommygonehealthy.

grilled peach salad

Grilled fresh peaches add depth to this end-of-summer salad.

Michigan peaches can’t be beat, and they are one of the well-known rewards at the end of a Michigan summer. This salad showcases fresh peaches, grilled to bring more depth and sweetness to their already perfect taste, combined with Buttery Bibb lettuce, burrata, walnuts and spicy red onions.


This delicious Grilled Peach Salad recipe comes to us courtesy of Tara Snyder, creator of the beautiful recipes at @bearnecessities__.

1 4oz container of Buttery Bibb Lettuce
3-4 peaches sliced and pits removed
½ of red onion sliced
⅓ cup of raw walnuts
2-3 pieces of burrata sliced
S+p if you desire


Grilled peaches

  • 3-4 peaches sliced pits removed
  • ¼ cup of brown sugar
  • ½ teaspoon of cinnamon
  • 2 tablespoons of avocado oil

Preheat the grill to about 400. Mix the brown sugar and cinnamon together in a small bowl. Brush the avocado oil on the inside of the peaches. Sprinkle peaches with brown sugar mixture. Grill facing down for 7-10 minutes.



  • 3-4 sliced of cubed of sourdough bread
  • 4 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • Salt and pepper to taste

Preheat oven to 350. For croutons line a pan with parchment paper or a Silpat. Add the cubed sourdough, olive oil, and spices to a bowl and mix well. Bake for 15-20 minutes or until golden brown.


  • Cider vinaigrette
  • ¼ cup of apple cider
  • 3 tablespoons of ACV
  • 1 teaspoon of dijon mustard
  • 1 clove of garlic finely minced or you could use a grater for this as well
  • 5 teaspoons of raw honey
  • ¼ cup + 1 tablespoon of olive oil

Add all of the ingredients together in a jar with a lid and mix well. Keeps well in the fridge for up to a week.

Assemble the salad:
Add the greens. Top with peaches, walnuts, cheese, onion, and s+p. Drizzle with the vinaigrette and enjoy.

How do you spice up a regular old chicken sandwich to make it visually appealing, easier to eat and more fun to create? Put it in a wrap! Spice up your lunch wraps or make a dinner the whole family will love with these Buffalo Chicken Wraps – both delicious and healthy. Veggies like purple onions, tomatoes and our fresh salad greens give a coolness and crispy, fresh crunch to balance out the spicy chicken.


  • 1 lb boneless chicken breast (cut into strips)

  • 1/3 cup flour

  • 3 tbsp cornstarch

  • 1/8 tsp cayenne pepper

  • 1 tsp garlic powder

  • 1/3 cup buffalo sauce

  • 1 tbsp olive oil

  • Burrito size tortilla

  • Ranch dressing

  • Diced tomatoes

  • Sliced red onions

  • Revolution Farms Original Salad Mix Lettuce

  • Mexican shredded cheese blend


  1. Heat large skillet over medium high heat

  2. In a large bowl, combine cornstarch, flour, cayenne and garlic powder. Season the chicken pieces with pepper then dredge in the flour mixture.

  3. Add olive oil to the hot pan and let it heat up. Add chicken and cook on both sides – about 3 to 4 minutes per side.

  4. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo sauce.

  5. Use the skillet form the chicken and fry up the tortillas on medium for about 10 seconds a side.

  6. Assemble the wraps – a scoop of chicken, some ranch dressing, some lettuce, tomatoes, onions and a sprinkle of cheese. Wrap up and enjoy!

 A perfect healthy addition to Thanksgiving dinner, or any fall meal, this salad combines all the best flavors of autumn with fresh, local greens. A perfect healthy addition to Thanksgiving dinner, or any fall meal, this salad combines all the best flavors of autumn with fresh, local greens.


  • 2 clamshells of Revolution Farms Salad Mix Lettuce

  • 1 granny smith apple, thinly sliced

  • 1 honey crisp apple, thinly sliced

  • 2 cups butternut squash, cubed and roasted

  • ½ cup dried cranberries

  • ¼ cup pepitas

  • 3 tablespoons extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon sea salt

  • ¼ teaspoon black pepper


  1. Add salad mix lettuce to a large serving bowl and top with sliced applies, roasted butternut squash cubes, cranberries, and pepitas.

  2. Next combine apple cider vinegar, maple syrup, Dijon mustard, sea salt, black pepper and whisk until well combined. Slowly drizzle in olive oil and continue to whisk until well combined.

  3. Add dressing to the salad and enjoy!

Kick your day off right with this 5-minute recipe for a healthy green smoothie. Easily customizable, this unexpected option is a nutrient-rich blend of leafy greens and delicious fruits perfect for fueling the whole family. Using romaine guarantees you won’t be stuck sipping on a bitter drink.


  • 4 Revolution Farms romaine leaves

  • 1 tablespoon chia seeds (or substitute hemp seeds)

  • 1/2 cup frozen mango

  • 1/4 cup peaches

  • 1 cup almond milk

  • 5 blackberries (optional – will make smoothie brown)

  • 1 teaspoon lemon juice (optional – will neutralize the taste of greens)


  1. Place all ingredients in blender

  2. Blend until smooth

  3. Taste it and adjust ingredients as necessary

  4. Serve in 1-2 glasses


 Mexican Quinoa Salad - a tasty and light, yet filling and extraordinary nutritious salad combo Mexican Quinoa Salad – a tasty and light, yet filling and extraordinary nutritious salad combo

Quinoa is a versatile grain, nutritious and versatile enough to use in salads, main dishes and even desserts. Our favorite way to spice it up is with the addition of some Tex-Mex vegetables, adding spice, crunch and protein, along with a tangy citrusy dressing to make it a flavor explosion. This version of the quinoa salad is served on a bed on romaine to add another layer of depth for presentation as well as extra flavor and nutrients.


  • 1 cup uncooked quinoa, well rinsed

  • 1/2 teaspoon salt

  • 2 cups water or chicken broth

  • 1/3 cup diced red onion

  • 1 15-ounce can black beans, drained and rinsed

  • 1 ear of fresh corn, parboiled, drained and cooled

  • 15 cherry tomatoes, halved

  • 1 jalapeño, seeded and finely chopped (optional, depending on your level of spice tolerance)

  • 1/4 cup chopped cilantro, including tender stems, packed

  • 1/2 avocado, if desired

  • 3 Tbsp extra virgin olive oil

  • 2 Tbsp fresh lime juice

  • 1 package of Revolution Farms romaine lettuce


  1. Cook quinoa according to package directions, using water or chicken broth to add flavor

  2. Remove quinoa and let cool

  3. Mix in beans, corn, red onions and tomatoes

  4. Whisk together lime juice and olive oil and mix into quinoa

  5. Top with cilantro and avocado, if desired

  6. Serve over bed of romaine, adding any extra lime juice and olive oil to dress lettuce


 Turkey BLT wraps are a healthy lunch with flavor and crunch. Turkey BLT wraps are a healthy lunch with flavor and crunch.

While the bacon and tomato are usually the star of the BLT, the lettuce is an important 1/3 of the BLT equation. Using fresh (LOCAL!) lettuce on a BLT adds crunch, texture and fresh flavor to the salty bacon and tangy tomato. Romaine can add extra crispiness, while butter lettuce adds a bit of sweetness with a creamy texture.

No matter what type of lettuce you prefer, make sure it’s fresh. Fresh produce has more nutrients than the other stuff that’s been sitting on a store shelf for two weeks.


  • Revolution Farms Robust Romaine, or Beautiful Bibb lettuce – whichever you prefer

  • Six strips of bacon

  • Four slices of deli turkey breast

  • Freshly sliced tomatoes

  • Mayo, or salad dressing of your choice

  • Sandwich wraps

  • OPTIONAL – red onion, avocado, cheese…the options are endless!


  1. Cook bacon until crispy, then cool

  2. Assemble all ingredients on wrap, starting with turkey

  3. Add dressing

  4. Wrap and secure with toothpicks if necessary

  5. To serve as an appetizer, cut wraps into one inch slices and serve on platter with toothpicks

Spice up your salad! Oven-baked, easy to make and the perfect game day food, these Buffalo Chicken Strips are a great way to add a new flavor dimension to salad, with a fun kick for a healthy, Whole30-friendly, delicious alternative to buffalo wings.


  • 1 1/4 lb Chicken breast, tenders

  • 2/3 cup New Primal buffalo sauce (or your favorite buffalo sauce)

  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp onion powder

  • 2 eggs

  • 1 1/4 cup almond flour

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne

  • 2 tbsp coconut flour

  • 1/2 tsp sea salt

  • 3/4 cup homemade ranch (may sub pre-made ranch of choosing)

  • 1 package of Revolution Farms lettuce


  1. Preheat oven to 425ºF. Line baking sheet with parchment paper, and spray with cooking spray.

  2. Whisk the eggs in a dish, and in another dish, combine flours, garlic, onion, salt, pepper and (optional) cayenne.

  3. With a paper towel, pat the chicken breast tenders dry and place on a plate.

  4. Make an assembly line with the ingredients: chicken, egg, breading.

  5. Dunk the chicken tenders into the egg, let excess drip off before coating the chicken generously with breading, then set breaded chicken tenders on the pan and repeat.

  6. Spray breaded chicken tenders with olive oil spray to help them brown.

  7. Bake for 10 minutes. Flip carefully and bake for another 5-8 minutes. For extra-crisp, broil for 1-2 minutes.

  8. Make the Buffalo Ranch Dip by mixing 3/4 cup of Ranch with 2 Tbsp. Buffalo Sauce. Place in fridge until ready to serve.

  9. When chicken strips are done, remove from oven and let set for 3-4 minutes on pan.

  10. Then, drizzle with Buffalo Sauce and brush to coat.

  11. Cut celery and carrots into small pieces.

  12. Put Revolutions Farms Salad on a plate add chicken to top.

  13. Add dressing and enjoy. Serves 6.

Recipe inspiration from the Real Food Dieticians!

Blueberry season in Michigan brings with it some of the best fresh salads, desserts and baked goods. Paired with tangy goat cheese, spicy purple onions, crunchy walnuts and Revolution Farms Original Salad Mix, this salad is a perfect late summer entrée, with grilled chicken to make it a hearty meal.


  • 1 package of Revolution Farms Original Salad Mix

  • 1 cups of fresh blueberries, washed

  • ½ cup goat cheese crumbles

  • ¼ cup walnut or pecan halves or pieces

  • ¼ red onion

  • 1-2 chicken breasts, rubbed with salt and pepper or seasoning mix of your choice

(Recommended dressing for serving: a fruity vinaigrette, such as raspberry or strawberry.)


  1. Wash and dry Original Salad Mix.

  2. Grill chicken breasts, let cool and slice horizontally.

  3. Slice red onion.

  4. Place Revolution Farms salad mix on plates or in bowls. Top with grilled chicken, blueberries, red onion, nuts and goat cheese crumbles.

  5. Serve with a fruity salad dressing or balsamic vinaigrette of choice.