Naturally Fresh® is a division of Bay Valley Foods that concentrates on high quality dressings for foodservice and retail. Most products must be refrigerated as they do not contain preservatives.
Many of the fruit-based vinaigrettes are fat-free, and can be used as marinades as well as salad dressings.
- Raspberry Shrimp
- Caribbean Chicken Salad
- Raspberry Turkey Salad
- Wilted Spinach Salad with Pears
- Wild Rice & Spinach Salad
- Fruit Salad
- Bleu Hawaiian Salad
- Pasta Chicken Breast Salad
- Grilled Pork Tenderloin with Raspberry Vinaigrette
- California Chicken Orange Salad
- Caribbean Corn & Black Bean Salad
- Caribbean Chicken Salad
- Lite Raspberry & Lemon Chicken Salad
RASPBERRY SHRIMP
2 lbs. Sea Best® 16/20 jumbo shrimp
Naturally Fresh® Fat Free Raspberry Vinaigrette
Wooden skewers
Marinate shrimp in Naturally Fresh® Fat Free Raspberry Vinaigrette overnight or for at least 3 hrs. Soak wood skewers in water for at least 1 hour.
Thread shrimp onto skewers. Season lightly with sea salt. Grill over indirect flame or coals. Cook shrimp approximately 5 minutes on each side or until no longer translucent. Serve with salad or as part of lunch or dinner entree.
CARIBBEAN CHICKEN SALAD
3 quarts mixed salad greens
2 quarts mixed salad greens
2 cups seedless grapes
Naturally Fresh® Fat Free Raspberry Vinaigrette Dressing
2 cups pineapple chunks-drained
1 small can mandarin oranges-drained
2 whole boneless, skinless chicken breasts
2 cups shredded carrots
2 cups white raisins
1 cup water
2 tbsp. lemon juice
Combine grapes, carrots, oranges, white raisins and mixed salad greens with ¼ cups Naturally Fresh® Fat Free Raspberry Vinaigrette Dressing. Marinate chicken in lemon juice and water, then sauté in medium frying pan until done. Add pineapple chunks to sauté for one minute, then transfer to Caribbean mixture. Garnish with Mandarin oranges and serve.
RASPBERRY TURKEY SALAD
6 oz linguini (cooked and drained)
½ cup turkey (cubed)
¼ cup Swiss cheese (cubed)
¼ cup raspberries
½ cup celery (chopped)
1 red apple (cored and chopped)
¼ cup almonds (slivered)
Naturally Fresh ® Fat Free Raspberry Vinaigrette Dressing
Combine all ingredients. Top with almonds and dressing.
WILTED SPINACH SALAD with PEARS
6 slices bacon (cooked and chopped)
6 cups spinach leaves (torn)
½ cup green onions (chopped)
3 pears (cubed 1/3″)
1 cup Naturally Fresh® Fat Free Raspberry Vinaigrette
Combine all ingredients. Refrigerate, Serve chilled.
WILD RICE and SPINACH SALAD
1 cup wild rice (uncooked)
½ cup white rice (uncooked)
10 oz.spinach (frozen)
½ cup almonds (slivered)
¼ cup green onions (chopped)
4 slices bacon (cooked and crumbled)
1 ½ cups Naturally Fresh® Fat Free Raspberry Vinaigrette
Cook rice as directed. Stir in remaining ingredients. Top with Naturally Fresh® Fat Free Raspberry Vinaigrette.
FRUIT SALAD
1 cup green grapes
1 cup red grapes
1 cup strawberries, halved
1 cup banana, sliced
1 cup cantaloupe, cubed
1 cup blueberries
1 cup melon, cubed
½ cup Naturally Fresh® Poppyseed Dressing
½ cup Naturally Fresh® Fat Free Raspberry Vinaigrette
Place berries and grapes in a colander and rinse with cold water. Place fruit in a bowl and add dressing to taste. Chill for 30 minutes and serve.
BLEU HAWAIIAN SALAD
4 cups Romaine lettuce
½cup strawberries
½cup grapes (seedless)
½ cup oranges
½ cup honey dew melon
½ cup cantaloupe
½ cup pineapple
1/4 cup Naturally Fresh® Bleu Cheese Dressing
1/4 cup Naturally Fresh® Fat Free Raspberry Vinaigrette
Combine all fruit in a bowl. Mix dressings together and pour on top of fruit. Mix together. Serve chilled.
PASTA CHICKEN BREAST SALAD
8 oz. rotelle pasta
5 fresh spinach leaves
2-4 oz chicken breasts
½ cup red grapes
2 tsp. lemon pepper
½ cup halved strawberries
½ head lettuce
6 oz. Naturally Fresh® Fat Free Raspberry Vinaigrette Dressing
Cook pasta, drain and rinse with cold water; set aside. Sprinkle chicken breasts with lemon pepper and broil or grill at medium heat for 10 minutes, turning once. While pasta and chicken cook, prepare fruit and vegetables. Tear lettuce and spinach; place on two dinner plates. Sprinkle pasta, grapes and strawberries over greens. Slice chicken breasts lengthwise and place on top. Serve with Naturally Fresh® Fat Free Raspberry Vinaigrette Dressing.
FRUIT SALAD
1 cup green grapes
1 cup red grapes
1 cup strawberries, halved
1 cup banana, sliced
1 cup cantaloupe, cubed
1 cup blueberries
1 cup melon, cubed
½ cup Naturally Fresh® Poppyseed Dressing
½ cup Naturally Fresh® Fat Free Raspberry Vinaigrette
Place berries and grapes in a colander and rinse with cold water. Place fruit in a bowl and add dressing to taste. Chill for 30 minutes and serve.
GRILLED PORK TENDERLOIN with RASPBERRY VINAIGRETTE
½ cup Naturally Fresh® Fat Free Raspberry Vinaigrette
2 tbsp. Naturally Fresh® II Maple Mountain Syrup
1 tbsp. Naturally Fresh® Honey Mustard
1 cup white zinfandel wine
1 tbsp. rosemary (chopped)
2 tbsp. cream
1 lb. pork tenderloin cut into 1” slices
1 clove garlic (chopped)
1 tsp. salt
1 tsp. coarse ground black pepper
Combine last three ingredients and rub into pork, cover and refrigerate overnight, then grill medallions. Combine remaining ingredients (except cream) in sauce pan and bring to a boil. Stir constantly until reduced to half, then blend in cream. Pour over grilled pork medallions.
CALIFORNIA CHICKEN ORANGE SALAD
Chopped chicken, Mandarin orange, avocado, apple, and lettuce tossed with Naturally Fresh® Fat Free Raspberry Vinaigrette Dressing. Garnish with peanuts and/or sunflower seeds.
CARIBBEAN CORN AND BLACK BEAN SALAD
1-28 oz bag frozen corn, thawed
1 red bell pepper (seeded, diced)
1-16 oz can of black beans (rinsed/drained)
1 cup celery (diced)
2 cup tomatoes (chopped/peeled/seeded)
1 cup fresh cilantro (chopped)
1 cup red onion (diced)
1 tsp. cumin
1 green bell pepper (seeded, diced)
1 tsp. chili powder
1 cup Naturally Fresh® Fat Free Raspberry Vinaigrette
1 cup Naturally Fresh® Fat Free Balsamic Vinaigrette
Combine all above ingredients in large bowl. Mix thoroughly. Whisk together the 2 Naturally Fresh® Fat Free Vinaigrette Dressings. Pour over salad. Mix salad again to cover all ingredients. Cover and refrigerate for 2 to 4 hours or overnight. Serve salad on chilled, crisp lettuce leaves. Also makes a great side dish. Make approximately 20 4-oz servings.
CARIBBEAN CHICKEN SALAD
4 cups iceberg lettuce and romaine lettuce
1 cup pineapple chunks
1 cup carrots (shredded)
1 cup rice noodles
4 oz. dried papaya
10 oz. chicken breast
½ cup purple seedless grapes
6 oz. water chestnuts
1 cup Naturally Fresh® Fat Free Raspberry Vinaigrette
½ cup Naturally Fresh® Fat Free Balsamic Vinaigrette
Marinate chicken breast in Naturally Fresh® Fat Free Balsamic Vinaigrette for 30 minutes. Cook chicken. Let cool and cut into bite size pieces. Place lettuce in a large bowl. Top with other ingredients and cover with Naturally Fresh® Fat Free Raspberry Vinaigrette.
LITE RASPBERRY and LEMON CHICKEN SALAD
2-8 oz. chicken breast
4 cups mixed greens
1cup strawberries
1 cup raspberries
1 cup honey dew melon
1 cup cantaloupe
1 cup grapes (Seedless)
1 cup Mandarin oranges
1 cup Naturally Fresh® Fat Free Raspberry Vinaigrette
½ cup Naturally Fresh® Lemon Pepper Marinade
Sauté chicken breast with Naturally Fresh® Lemon Pepper Marinade. Cool and diced. Combine greens and fruit. Top with Naturally Fresh® Fat Free Raspberry Vinaigrette. Serve chilled.
