1 loaf Italian Bread (cut into 1/4" slices)

1 Medium Green Bell Pepper (chopped)

1 cup Naturally Fresh® Balsamic Vinaigrette Dressing

1/4 cup Chopped Green Onions

1 cup (4 oz.) Mozzarella Cheese

1/4 cup Sliced Black Olives

1 3 oz. package Pepperoni Slices (halved)

2 Mushrooms (sliced)

1 Large Tomato (chopped)

Arrange bread in a single layer on a baking sheet. Brush with 1/2 cup of dressing. Bake bread at 450° for 5 minutes or until golden brown. Mix cheese, pepperoni, tomato, bell pepper, onions, olives, and mushrooms in a medium bowl. Add remaining 1/2 cup of dressing. Toss well. Spoon onto toasted bread slices. Bake at 450° for 5 minutes or until cheese melts. Serve immediately.



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1 pound of jumbo shrimp

Naturally Fresh® Raspberry Vinaigrette

Marinate jumbo shrimp in Naturally Fresh® Raspberry Vinaigrette overnight (at least 3 hours). Grill over indirect coals. Cook shrimp until pink (approximately 5 minutes on each side). Season, if desired.



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1 Pizza Shell

1/2 cup Broccoli

1/2 cup Tomato (diced)

1/2 cup Cauliflower (cut)

1/2 cup Mushrooms (sliced)

Preheat over to 350°. Layer Naturally Fresh® Roasted Garlic Bleu Cheese over pizza shell. Top with veggies. Cook for 15 minutes or until golden brown.


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4 medium baking potatoes, cooked

2 cups Naturally Fresh® Bleu Cheese Dressing

8 oz. Bacon Bits

1/2 cup Green Onions (sliced)

Cut potatoes in half lengthwise. Scoop out centers into a bowl and mix with Naturally Fresh® Bleu Cheese Dressing. Bake at 300° for 25 minutes. Top with onions and bacon bits.



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(9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup Naturally Fresh® Jalapeno Ranch Dressing
1/2 bunch scallions, cut into 1/4-inch thick slices

Preheat the broiler. On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Drizzle on Naturally Fresh® Jalapeno Ranch Dressing and the chopped scallions.



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5 lb. Chicken Wings

12 oz. Naturally Fresh® Wing Sauce

16 oz. Naturally Fresh® Bleu Cheese Dressing

Bake wings in oven at 400° until fully cooked (about 25 minutes). Place wings in a bowl and mix with Naturally Fresh® Wing Sauce. Serve with Naturally Fresh® Bleu Cheese Dressing.



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Boil 1 Dozen Eggs

Mix cooked yolks and add Naturally Fresh® Slaw Dressing to taste. Chill before serving.



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Mix Naturally Fresh® Lite Ranch and Naturally Fresh® Salsa with Cilantro together in a bowl. Serve surrounded with your favorite dipping chips.



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1 Pack Heath Toffee Bits (8oz.)

1 Container Cream Cheese

1 Container Naturally Fresh® Caramel Dip (16oz.)

Granny Smith Apples (Sliced for Dipping)

In a dish begin by laying down the cream cheese. Next, layer the Naturally Fresh® Caramel Dip on top. Sprinkle the toffee bits on top for an extra kick. When finished slice your apples and serve.

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16oz. Cream Cheese, Softened

1 Cup Naturally Fresh® Lite Peppercorn Ranch Dressing

1/2 Cup Grated Parmesan Cheese

1/2 Cup Sliced Sun-Dried Tomatoes

1/2 Cup Roasted Corn Niblets

2 Tbsp. Finely Chopped Roasted Red Pepepr

2 Tbsp. Finely Chopped Green Onion

1 Tsp. Kosher Salt

3/4 Tsp. Crushed Black Pepper

1 Cup Finely Chopped Pecans

1 Bag Pita Chips

Beat the cream cheese, Naturally Fresh® Lite Peppercorn Ranch Dressing, Parmesan cheese, sun-dried tomatoes, corn, red pepper, green onions, salt, and pepper in a bowl for about 1 mintue or until well mixed. Form the mixture into a wedge shape on a piece of wet cheesecloth. Refrigerate, covered, overnight. Roll in the pecans. Serve with toasted pita chips.

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