Are you ready for healthier foods? Greek Chicken Wraps are loaded with lemon herb grilled chicken, hummus, tomatoes, feta cheese, cucumbers, lettuce and red onion for a nutritious and delicious meal!

These are a great lunch or dinner, and can be prepped at the beginning of a busy week for easy meals each day!

Full recipe at The Nutritionist Reviews:

While fall often makes us think of warmer, heartier foods, this salad takes that hearty inspiration from roasted butternut squash, and combines it with fresh fruits and crisp flavors to make something utterly refreshing and healthy. This brilliant recipe gives your body the greens it craves in the colder months along with sweet and savory flavors, all wrapped up in one beautiful dish.


Big thanks to Tara at @bearnecessities__ for this recipe and the beautiful photos!



  • 1 container of Revolution Farms Michigan Spring Mix
  • 1 cup of cooked quinoa
  • 1/2 cup of dried cranberries
  • 1 pear, sliced
  • 1/4-1/2 cup of goat cheese or parmesan cheese
  • Sprinkle of pumpkin seeds
  • 1 small butternut squash, roasted, skin removed and cubed
  • 1 Tbsp. of avocado oil
  • 2-3 sprigs of thyme, stems removed
  • 2 Tbsp. of honey or maple syrup
  • Salt & Pepper to taste

Cranberry Dressing

  • 1/3 cup of fresh cranberries
  • 1 1/2 tsp/ of dijon mustard
  • 1/4 cup of olive oil
  • 2 tsp. lemon juice
  • 1 small clove of garlic, roughly chopped
  • 2 Tbsp. + 1 tsp. of red wine vinegar
  • 1/2 cup of plain yogurt
  • 1/2 tsp. of garlic powder
  • Salt and pepper to taste



  • Preheat oven to 400 degrees
  • Line a baking sheet with parchment paper or a silicone baking mat
  • Toss cubed butternut squash in avocado oil, thyme and honey
  • Sprinkle with salt and pepper
  • Bake for 35-40 minutes

Cranberry Dressing

  • Add all the ingredients together in a high-speed blender and puree until smooth and creamy

Assembling the salad

  • Add a layer of greens, quinoa, pomegranate seeds, sliced pears, pumpkin seeds, cheese, roasted squash and repeat the process to create another layer. (This way not all the ingredients are on top.)
  • Then drizzle with the cranberry dressing.

We teamed up with Amber Battishill (@mommygonehealthy) for this simple, fresh and delicious panzanella salad recipe! Fresh and crisp Revolution Farms lettuce, tomatoes, peppers, crunchy toasted garlic bread chunks and a zesty dijon make this a super yummy salad that everyone in the family will love!

Amber loves using leftover French bread and giving it a good crisp in the oven. When mixed into this salad, it soaks up all the delicious dressing goodness. It’s a great way to entice kiddos to be a bit more excited about those green veggies!



  • Revolution Farms Lettuce (Amber recommends Great Lakes Gourmet)
  • 4 to 6 cups bread pieces; cut into 1 inch cubes
  • Cherry tomatoes, peppers, cucumber, red onion; diced
  • 4 Tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1/2 tbsp Italian seasoning
  • 2 garlic cloves, minced
  • garlic seasoning, salt and pepper

How to:

  • Preheat oven to 400. Place bread chunks in bowl and drizzle with olive oil (1 to 2 tbsp). Seasoning with garlic seasoning, salt and pepper. Mix well.
  • Spread bread chunks on large baking sheet and bake 7 to 10 minutes until browned and crisp.
  • While bread is baking, mix together EVOO, red wine vinegar, garlic cloves and italian seasoning in small bowl to make vinaigrette.
  • Chop veggies and add into a large bowl with lettuce. Mix in vinaigrette.
  • When bread is done and slightly cooled, add to veggie and vinaigrette and mix well!
  • Serve immediately or wait 15 minutes for bread to soak in more vinaigrette.

Recipe credit: Amber at!


Panzanella Salad

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