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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.
Looking for a delicious and healthy meal to serve for dinner tonight? Give this Mandarin Orange Salad a go!
1 Head Bibb Lettuce
1 Head Romaine Lettuce
4oz. Almonds, slivered
6 slices fried bacon
1 Small can mandarin oranges (drained)
1-cup Croutons
1/2 cup Litehouse Cranberry Vinaigrette
Shred romaine and bib lettuce into a large bowl. Add almonds, crumbled bacon and mandarin oranges. Add croutons and toss with dressing. Serve.
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.
This Deep Fried Shrimp with Litehouse® Blooming Onion Sauce is something you just can't live without!
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil
½ cup Litehouse® Southwest Appetizer Sauce for dipping
In a medium size mixing bowl combine shrimp, salt and pepper; stir. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden. Serve with Litehouse® Blooming Onion Sauce. Ready in: approx. 20 Minutes.
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 Salad is an under-rated food! Enjoy this recipe with all of the enthusiasm that was put into creating it.
2 lbs Broccoli, cut into florets (5 cups)
1 cup Seedless red Grapes (halved)
½ cup Diamond Almond Slices
½ cup Red Onion – Chopped
1 cup Litehouse Ranch Dressing
Chop into bite sized pieces, mix, and serve chilled!
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.
Looking for the perfect salad topper? Side dip for crackers? You've come to the right place with this delicious Crab Salad!
1/4 cup Red Onion - Chopped
1/2-3/4 cup celery, finely diced
1 ½ Cups Litehouse® Chunky Bleu Cheese Dressing & Dip
2 tsp pepper
2 pounds imitation crab meat, cut up
Dice, mix, season to taste and served chilled!
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.
If you haven't tried making your own Fish Sticks, you should try this recipe that
Corporate Executive Chef Tony Merola™ came up with!
1 lb. frozen fish fillets, such as halibut or cod, thawed
1 egg
1 Tbsp. water
1 pkt Chicken Seasoned Bread Crumb Coating Mix
1/4 cup Grated Parmesan Cheese
1/2 cup Litehouse® Blooming Onion Sauce
PREHEAT oven to 450°F. Cut fish into 3x1-inch strips. Mix egg and water in shallow dish. Dip fish into egg mixture.
COMBINE coating mix and cheese in shaker bag. Shake fish in coating mix; place on baking sheet.
BAKE 15 min. or until fish flakes easily with fork. Serve with Litehouse® Blooming Onion Sauce.
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.
1lb. Dry pasta (something sturdy like Gemelli)
1oz. Salad Oil
1oz Chopped Fresh Parsley
1lb. Diced or Stripped Cooked white Meat Chicken or Pork.
4oz. Red Pepper strips
4oz. Green Pepper strips
2oz. Red Onion strips
4oz. Black Olives
3oz. Litehouse Target Barbeque Sauce #13307
3oz. Litehouse Gourmet Ranch Dressing # 13250
1oz. Litehouse Parmesan Italian Dressing #13248
Note: You may use any vegetable combination.
Dressing:
Pour 3oz. Ranch dressing, 1oz. Parmesan Italian, and 3oz. Target BBQ Sauce into bowl and mix well. Do not whip…
Pasta Salad:
1.Prepare dressing and set aside
2.Cook pasta according to package directions (al dente is best)
3.Sprinkle cooked pasta with parsley and blend with salad oil until evenly coated.
4. Add pepper strips, onion strips, olives and chicken or pork.
5.Gently mix in the dressing and thoroughly blend salad until mixed.
Yield: 5.5lbs.of Pasta Salad.
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.
Corporate Executive Chef Tony Merola™ created this delicious mouth-watering roll that will improve any formal dinner party!
1 ½ pounds large cooked, shelled shrimps chopped into ½ -inch pieces
2 tablespoons Litehouse® Southwest Appetizer Sauce
½ teaspoon finely chopped fresh chives
½ teaspoon finely chopped tarragon
1 teaspoon fresh lemon juice
sea salt & freshly ground pepper to taste
8 top-split hot-dog buns
1 ½ tablespoons unsalted butter, melted, for rolls
Stir together shrimp and mayonnaise. Stir in chives and tarragon, and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about l ½ minutes per side.
Spoon about 1/2 cup shrimp mixture into each bun. Serve immediately.
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.
1 (ea) Brioche bun sliced in half, buttered and toasted
3 oz turkey burger
2 slices Brie cheese (2" x 1")
1 cucumber, sliced thin lengthwise
1 Cup Arugula salad
2 Tb Litehouse White Balsamic dressing
Top the bottom Brioche bun with grilled turkey burger, broil until Brie is melted. Layer cucumber and arugula salad, drizzle with Litehouse White Balsamic and top with Brioche bun.
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.
Looking for a new way to bring Greek cooking into your life? This stuffed pepper recipe created by Chef Jill Davie gives you the best of both worlds; creating a delicious greek based meal that is healthy to boot!
16 baby bell peppers
½ pound ground turkey
½ cup cheddar cheese, grated
3 tablespoons red onion, minced
2 cloves of garlic, minced
1 egg
1 cup tortilla chips, finely crushed
1 teaspoon salt
2 tablespoons Litehouse® Instantly Fresh Cilantro
1 cup Litehouse® OPA Ranch
Preheat oven to 400˚F.
Cut a thin slice from the stem end of each bell pepper to remove the top of each pepper. Use your finger to remove the seeds and membranes.
In a medium bowl, combine the ground turkey, cheddar cheese, red onion, Litehouse freeze dried cilantro, garlic, egg, tortilla chips and salt. Use a rubber spatula to mix together until blended evenly.
Stuff each pepper with the turkey mixture and arrange on a sheet pan. Bake the peppers for approximately 45 minutes, until cooked through and well roasted.
Serve hot alongside a serving dish of Litehouse Opa Ranch Greek ranch yogurt for dipping.
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.
Savor the earthy-sweet flavors of the roasted winter vegetables found in this hearty cool-season salad. Pieces of succulent chicken, homemade crispy croutons and creamy OPA Greek yogurt ranch dressing transform a basic “bread” side salad into a well-rounded meal.
½ loaf (about 8 ounces) day-old French, Sourdough or Rustic bread (cut into 1” cubes)
4 Tbsp olive oil (divided)
4 Tbsp Litehouse Food Instantly Fresh Italian Herb Blend (divided)
2 teaspoons coarse sea salt (divided)
1 10-oz package frozen cubed butternut squash
1 lb fresh baby Brussels sprouts (halved)
1 large red onion (peeled and cut into 1” chunks)
1 lb pre-cooked chicken breast (cut into large chunks)
1 cup packed fresh spinach leaves
½ cup Litehouse Food OPA Ranch Dressing
1.Preheat oven to 400 F.
2.Add bread cubes to large bowl. Drizzle with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the Italian Herb Blend and 1 teaspoon of the salt.
3.Toss together to coat bread. Spread out on rimmed baking sheet and bake uncovered for 10 minutes, stirring once halfway through. Remove from oven to cool on paper towel. Keep oven heated.
4.In large bowl, add cubed squash (okay if still frozen), Brussels sprouts, and onion. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with remaining 2 tablespoons Italian Herb Blend and remaining 1 teaspoon salt. Dust off crumbs from crouton baking sheet and spread out vegetable mixture in single layer. Roast uncovered in 400 F degree oven for 30 minutes, stirring gently halfway for even cooking.
5.Remove vegetables from oven and let cool down for approximately 15 minutes. Add prepared bread croutons, cubed chicken and spinach to pan; toss together. Transfer to serving platter and drizzle with Litehouse Food OPA Ranch Greek Yogurt Dressing or serve on the side. Best served warm or at room temperature.
*tip: frozen French bread is very easy to cube