Looking for an easy, delicious, and healthy lunch? These BLA Lettuce Wraps are naturally low in carbs and perfect for an on-the-go lunch. Made with crispy bacon, crunchy lettuce, and ripe avocados, you’ll want to make these for lunch every single day!


I know what you’re thinking… BLA sounds suspiciously like BLT. This recipe comes from our friend Alyssa over at Macaronie Bites and she hates tomatoes. So instead of making these lettuce wraps stuffed with bacon and tomatoes, she stuffed them with bacon and avocado!


  • Revolution Farms Whole Leaf Romaine Lettuce
  • Bacon
  • Avocado
  • Spicy Mayo (optional)


  • Use large lettuce leaves that are big enough to hold the filling
  • If all fails, use toothpicks to hold your wraps together!
  • Lay your lettuce leaves down and fill with your filling of choice
  • Roll
  • Secure
  • Dip
  • Enjoy!

For the full recipe, inspiration, and super cool printable recipe card, check out the post on Macaronie Bites!


Italian Chop Salad

This Italian Chop Salad recipe from Alyssa over at Macaronie Bites has a delicious combination of ingredients tossed together with your favorite Italian Dressing. It’s easy to put together, perfect for a group, and makes eating salad enjoyable!

It’s impossible not to love everything about this salad. It’s loaded with a ton of flavor, fresh and crunchy Romaine Lettuce, and can be customized to your liking! Not only is it perfect for the spring but it can be served with your favorite Italian dish.

chop salad


  • Revolution Farms Whole Leaf Romaine
  • Cucumber
  • Pitted Black Olives
  • Sharp Provolone Cheese
  • Dried Salami
  • Pepperoncini
  • Your favorite Italian Dressing

Options & Variations

  • Instead of Olives you can use Chickpeas
  • Instead of Sharp Provolone you can use fresh Mozzarella
  • Instead of Pepperoncini you can use Roasted Red Peppers
  • Instead of a bottled Italian Dressing you can make your own with Oil, Vinegar, & some Italian spices


  • Start by washing and chopping your lettuce and cucumber
  • Rinse the olives
  • Cube the cheese and salami
  • Assemble in a bowl, add the peppers on top
  • Drizzle with dressing and mix


Head over to Macaronie Bites to find Alyssa’s full Italian Chop Salad recipe.

Our friend Calla over at Calla’s Clean Eats created this recipe for a Chicken Avocado Cobb Salad with homemade dairy-free green goddess dressing that is LEGIT drinkable, so now we’re sharing it here with you! If you love creamy dressings but can’t have dairy, this is definitely a winner. The fresh herbs in this homemade dressing give it amazing flavor, and of course Cobb salads are always filling and satisfying with tons of protein, veggies and crispy fresh (local!!) greens.

Salad Ingredients

  • 2 cups Revolution Farms Great Lakes Gourmet greens – local, pesticide-free, and stays fresh SO long!
  • 1/2 avocado (sliced)
  • 1/3 cup cherry tomatoes (sliced)
  • 1 chicken breast + oil + salt & pepper
  • 1 egg
  • Green onions (for topping)

Green Goddess Dressing Ingredients

  • 2 tbsp basil (packed)
  • 2 tbsp parsley (packed)
  • 2 tbsp green onions (sliced)
  • 1/2 cup yogurt (I used 1 container plain coconut yogurt)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder


  1. Preheat oven to 400F and line a baking sheet with parchment paper. Place chicken on baking sheet and coat in oil (I use avocado oil), salt, and pepper. Bake for 15 minutes or until there is no pink left, flipping halfway through
  2. Add egg to a pot with enough water to cover it. Bring to a boil and once the water starts boiling, set a timer for 5 min. Once your timer goes off, place pot under cold water until egg has cooled
  3. Blend all green goddess dressing ingredients together
  4. Assemble salad with all ingredients and top with dressing  enjoy!

While most people think of salads as a crisp and refreshing summer meal, we’re here to tell you salads can also be warm and hearty for the wintertime!


Roasted Vegetables

You can use any roasted veggies you like here – it will be delicious no matter what. These are some favorites for roasting, and they taste great warm or cooled. Cut into about 1/2 inch pieces, drizzle with olive oil, salt and pepper, and roast at about 400 degrees for 35-40 minutes, flipping or stirring once.

  • Butternut Squash
  • Baby potatoes
  • Carrots
  • Parsnips
  • Broccoli
  • Cauliflower
  • Red Onion
  • Olive Oil
  • Sea salt and black pepper to taste


  • 1 tablespoon Olive Oil
  • 2 tablespoon Balsamic vinegar
  • 2 tablespoons each of fresh basil, coriander and parsley, finely chopped
  • Sea salt and black pepper to taste
  • Feta cheese crumbles
  • 1 package Revolution Farms Michigan Spring Mix



  • Whisk together the olive oil, balsamic, salt, pepper and herbs to make the salad dressing
  • Remove veggies from the oven.
  • Top salad with roasted veggies, drizzle the dressing on top and crumble the feta on top of that!

This fall salad is packed with protein and delicious fall-inspired ingredients, combined for maximum flavor and texture that’s perfect for either a main course or side salad, depending on your menu.


  • 1 package Revolution Farms POW! Superfood Mix
  • 1 15 oz. can chickpeas
  • 2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • Salt to taste
  • 1/4 cup pepitas
  • 1/4 cup pecan halves
  • 1/4 cup dried cranberries
  • 1/2 cup pomegranate seeds
  • 1/4 cup vinaigrette dressing


  • Preheat oven to 400 degrees F.
  • Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.
  • Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.
  • Chop the POW! Superfood salad greens and toss with pepitas, pecans, pomegranate seeds and dried cranberries.
  • Add vinaigrette on top.
  • Add in the roasted chickpeas, toss, and enjoy.

These fresh spring rolls created by Amber over at Mommy Gone Healthy are a favorite light and healthy meal. They’re packed with shrimp (can also use chicken), veggies, our Buttery Bibb lettuce and herbs, then wrapped in rice paper and served with a spicy peanut sauce. While they look fancy, they’re actually pretty easy to put together!

A few quick tips:

– Lettuce leaves make rolling easier and help hold all the veggies in place (while also preventing them from poking through rice paper). Our Buttery Bibb is perfect for these as it has a smooth taste and great texture for eating fresh, as well as being grown right here in Michigan, non-GMO and pesticide residue free.

– Fresh veggies are a must! These rolls are best enjoyed the day of as well so rice paper doesn’t get too tough to chew. You can customize it with your favorite veggies or herbs so don’t be afraid to experiment.

– Use a cutting board for wrapping and wet it occasionally to prevent the rice paper from sticking.


  • 6 rice paper sheets
  • 24 medium shrimp, tails removed, cooked.
  • Revolution Farms Buttery Bibb lettuce
  • ½ cup carrot matchsticks
  • ¼ cup red pepper
  • ¼ chopped green onion
  • ¼ cup cucumber, cut in matchsticks
  • ¼ cup cilantro
  • Peanut sauce (can be found at most grocery stores)


  1. Wet rice paper in warm water for several seconds and transfer to a damp cutting board.
  2. Place Buttery Bibb on paper near the bottom edge of the paper, and nestle vegetables and herbs in lettuce.
  3. Add shrimp below lettuce.
  4. Carefully begin to roll rice paper until you reach the shrimp.
  5. Fold in outside edges and continue to roll.
  6. Serve with peanut dipping sauce!


This breakfast salad features your favorite breakfast combo of eggs and bacon on a medley of our fresh, local lettuce greens, black beans, tomatoes, red onion, avocado, cotija cheese and topped with a creamy spicy verde dressing! It’s a great way to switch up your normal breakfast routine!

This breakfast salad is the perfect meal to power pack your morning with some veggies, served for a brunch, or a fabulous twist on brinner (breakfast dinner).

For the full recipe created by our friend Amber, click through below to Mommy Gone Healthy!


Our Bam! Baby Kale is perfect for making this nutrient-dense, healthy kale pesto recipe, among other things like smoothies, kale Caesar salads and kale chips.

Want to incorporate more kale into your diet? Try this Kale Pesto recipe created exclusively for us by Hannah Hiller of Detroit is for Foodies.

🍃 Kale Pesto Recipe 🍃

  • 1 package Bam! Baby Kale
  • 2-3 cloves fresh garlic
  • 1 tbsp nutritional yeast
  • 1/2 tsp Kosher Salt
  • 1/2 tsp black pepper
  • 1/2 cup avocado oil

First, blanch the baby kale. Bring a medium pot of water to a rolling boil, season with salt, and add the baby kale. Boil the kale for 1 minute and then drain really well. When cool you may use your hands or paper towel to remove some of the water.

Add the kale, garlic, nutritional yeast, salt, and pepper to a food processor or blender and mix well. Then, slowly add the avocado oil as the mixer is on.

You can substitute Parmesan cheese for nutritional yeast if you’d like and you can always add nuts to this pesto as well. Otherwise, the recipe is vegan if you use nutritional yeast!

This pesto is great on pasta, eggs, grilled meats, as a dip, and so much more! Enjoy!


This grilled steak salad with blackened corn is a favorite of Amber from Mommy Gone Healthy. If you need some fresh inspiration, give this one a try!!

To make this salad, start off with a hearty bed of Michigan Spring Mix. Top with grilled steak & charred corn (drizzle EVOO on corn cobs and grill with your steak), add your veggies (tomatoes, red onion, peppers, cucumbers), a generous amount of blue cheese and drizzle with herby balsamic dressing.

Herby balsamic dressing ingredients:

  • ⅓ cup olive oil
  • 3 T. balsamic vinegar
  • ½ T dijon mustard
  • 1 tsp honey
  • 1 clove minced garlic
  • 1 T. chopped fine fresh basil
  • 1 T. chopped fine fresh parsley

Summer salad

Looking for a summer salad recipe with fresh, zesty flavor and a bit of a kick? Look no further. This unexpected salad combo created by Hannah over at Detroit is for Foodies will wow your guests this summer.

Start with Revolution Farms’ new Zesty Zing mix, and top with your favorite fruits, veggies and proteins. Hannah uses radishes, cucumbers, strawberries and grilled shrimp in this version, which is a fantastic combo of sweet, crunchy and savory.

Toss greens in this homemade dressing recipe and serve! If you ever doubted that using freshly made dressing instead of the bottled stuff makes a difference, just try this. You won’t go back.

Summery Salad Dressing Recipe

  • 1/4 cup apple cider vinegar or lemon juice
  • 2/3 cup avocado oil
  • 1 tsp Dijon
  • 2 tsp celery seeds
  • 1 tbsp minced onion
  • Pinch of Kosher Salt
  • 1 tbsp maple syrup

Add all ingredients except the oil to a food processor. Process and slowly add the oil. Refrigerate for an hour if possible before serving on Revolution Farms Zesty Zing! mix.

Summer salad