FRESH RECIPE INSPIRATION. from our chefs to your kitchen, featuring 10 TOP FLAVOR TRENDS

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1 FRESH RECIPE INSPIRATION from our chefs to your kitchen, featuring 10 TOP FLAVOR TRENDS Hellmann s Salad Dressings INSPIRATION GUIDE

2 TABLE OF CONTENTS Tropical Citrus Fruit Forward Botanical Roasted Smoked Pickled Sweet Heat Globally Influenced Umami

3 TROPICAL The rise of Hawaiian and Asian cuisine has elevated the tropical trend beyond beverages or smoothie ingredients. Trending fruits include coconut, mango, guava, passion fruit, and more! 1 Bring tropical flair and the freshest flavors of summer with these 3 salad ideas. 1 Marlin Network research,

4 TROPICAL CILANTRO & LIME RICE BOWL Brown rice and quinoa seasoned with cilantro and lime form a base for fresh diced tomatoes, onion and garlic. Hellmann s Sesame Thai Vinaigrette blended with pineapple juice tops zesty pulled pork marinated with pineapple, chili and chipotle flavors. PREPARE TROPICAL ROASTED PORK MARINADE Mexican oregano Chili powder Garlic, minced 1¼ C Pineapple juice Onion powder ¼ C Mustard powder Cumin Mexican cinnamon Chipotle powder Lime juice PREPARATION: Combine ingredients and whisk. ¼ C 1 T 10 oz PREPARE TROPICAL ROASTED PORK Tropical Roasted Pork Marinade (recipe to left) Boneless pork butt, cut into 2 in. pieces Lard 8 lb As needed PREPARATION: Rub Tropical Pulled Pork Marinade into the pieces of boneless pork butt and let marinate overnight. Place pork butt pieces in a stock pot and cover with melted lard. Cover with lid and cook at 300 F oven until tender. PREPARE TROPICAL THAI DRESSING Hellmann s Sesame Thai Vinaigrette Pineapple juice PREPARATION: Combine ingredients and whisk. 40 oz 1 qt Tropical Thai Dressing (recipe above) Brown rice, prepared Quinoa, cooked Cilantro leaves Lime juice Garlic, minced 10 oz 2 2 tsp Salt Tropical Roasted Pork (recipe above) Tomatoes, small dice Pineapple, charred, small dice Red onion, diced To taste 20 oz 2 2 ¼ C PREPARATION: Combine the first seven ingredients and top with remaining components. TROPICAL 4

5 CARIBBEAN JERK & SHRIMP SALAD A flavor-packed base of fresh spinach, purple cabbage, brown lentils and purple kale tossed with house-made Mango Jerk Dressing. Finished with jerk grilled shrimp, diced mango, avocado, fresh cilantro and bell pepper strips. PREPARE MANGO JERK DRESSING Hellmann s Balsamic Vinaigrette Mango 16 oz Caribbean jerk seasoning, dry Cayenne pepper 1 T 1 tsp PREPARATION: Combine all ingredients in a blender and puree until smooth. Mango Jerk Dressing (recipe above) Spinach, packed Lentils, cooked Purple cabbage, shredded Baby purple kale 10 C 3 C 3 C Mango, diced Avocado, diced Red bell pepper, julienned Cilantro, chopped Shrimp, grilled, 26/30 3 C 3 C 2 lbs PREPARATION: Combine dressing with spinach, lentils, cabbage, and purple kale. Top with remaining ingredients. TROPICAL 5

6 WATERMELON & TOMATO POKE BOWL Black beans combined with cubed Roma tomatoes, watermelon, avocado, minced garlic and slivered onions, then dressed with a savory combination of Hellmann s Sesame Thai Vinaigrette and soy sauce. Garnished with sliced scallions and black sesame seeds. PREPARE SESAME-SOY DRESSING Hellmann s Sesame Thai Vinaigrette Soy sauce 14 oz 2 oz PREPARATION: Combine ingredients and whisk. Sesame-Soy Dressing (recipe above) Roma tomato, small dice Black beans, drained and rinsed Onion, thinly sliced Watermelon, small dice 2 2 Avocado, small dice Garlic, minced Scallions, sliced Black sesame seeds 3 each 2 T As needed As needed PREPARATION: Combine all ingredients except scallions and sesame seeds and toss gently to combine. Garnish with scallion and sesame seeds. TROPICAL 6

7 CITRUS Few things say summer like a zesty squeeze of citrus flavor. While lemon, lime and pineapple are mainstays, consumers are starting to slice into adventurous and unfamiliar tastes, from ponzu to calamansi, blood orange to makrut lime. 1 Marlin Network research,

8 SAVORY FARRO & GRAPEFRUIT SALAD Nutty farro is combined with sweet caramelized grapefruit and crispy fried quinoa, topped with toasted pistachios and candied ginger for a unique and pleasing combination of colors, flavors and textures. Hellmann s Classics Balsamic Vinaigrette Bird s eye chili pepper, seeded, fine dice Farro, cooked Red kidney beans, drained, rinsed Baby spinach 1½ T 2 Kale, shredded Pistachios, toasted Grapefruit segments, caramelized Quinoa, cooked, briefly fried until crisp Candied ginger, sliced 2 As needed PREPARATION: Combine Hellmann s Classics Balsamic Vinaigrette and the bird s eye chili pepper. Combine the mixed salad dressing with the farro, red kidney beans, spinach and kale, and top with remaining ingredients. CITRUS 8

9 GRILLED BLOOD ORANGE & COUSCOUS SALAD A Mediterranean style couscous salad with fresh, crunchy textures and bright flavors. PREPARE CREAMY ORANGE AND ZA ATAR DRESSING Hellmann s Classics Italian Dressing 2 qts Greek yogurt 2 Za atar 6 T Orange juice concentrate PREPARATION: Combine all ingredients and whisk. PREPARE PITA CROUTONS Pita, cut into bite sized pieces Olive oil Za atar 5 each As needed To taste PREPARATION: Toss pita with oil and season with za atar. Bake in a 400 F for 5 minutes or until crisp. Cool and store. Creamy Orange and Za atar Dressing (recipe above) Whole wheat couscous, cooked Za atar Cilantro, chopped Parsley, chopped 10 C 2 tsp Cucumber, medium dice Blood orange, thin sliced, grilled, quartered Avocado, medium, large dice Preserved lemon, prepared Pita Croutons (recipe above) each As needed PREPARATION: Combine couscous with za atar, herbs, cucumber, and ½ oz. dressing. Top with remaining ingredients and drizzle with remaining 1 oz. of dressing. CITRUS 9

10 GLUTEN FREE ROASTED FENNEL & KALE SALAD A crunchy salad of roasted fennel and kale with sliced scallions and candied almonds. Topped with a Meyer lemon dill dressing. PREPARE MEYER LEMON AND DILL DRESSING Hellmann s Classics Ranch Dressing Meyer lemon juice Meyer Lemon zest Dill, fresh, chopped 1 3 /4 C ¼ C 2 tsp 2 T PREPARATION: Combine ingredients and whisk. Meyer Lemon and Dill Dressing (recipe above) Fennel, roasted, thin slice Scallion, sliced Purple cabbage, chopped 1½ lbs Kale, chopped Parsley, chopped Carrot, shredded Candied almonds 1 1 PREPARATION: Combine all ingredients and toss together until evenly coated in the Meyer Lemon and Dill Dressing. CITRUS 10

11 FRUIT FORWARD Thanks to rich antioxidant and vitamin content, guests see better-for-you appeal when they see fruit featured across the menu. Be sure to highlight the seasonal fruit you use when consumers see seasonal, they think fresh. 1 These 3 salad concepts give the health halo an even more delicious glow. 1 Mintel, Seasonal Dining Trends, January

12 GLUTEN FREE SWEET FIG & MANCHEGO SALAD Peppery arugula is topped with sweet figs, manchego crumbles, orange segments and toasted pine nuts for a light Mediterranean salad. Hellmann s Classics Balsamic Vinaigrette Thyme, fresh Cracked black pepper Arugula, packed 3 T To taste 10 C Figs, halves Manchego, crumbled Orange segments Pine nuts, toasted NOTE: If using dry fig, re-hydrate figs with apple cider. PREPARATION: Toss arugula with vinaigrette and top with remaining ingredients. FRUIT FORWARD 12

13 BALSAMIC FRUIT SALAD WITH CHIA A balsamic tangerine vinaigrette coats fresh fruit. Topped with chia, sunflower seeds, almonds and fresh mint. Serve with yogurt for a flavorful breakfast option. PREPARE THE BALSAMIC TANGERINE VINAIGRETTE Hellmann s Classics Balsamic Dressing Tangerine juice 8 oz ¼ C PREPARATION: Whisk together Hellmann s Classics Balsamic Dressing with the tangerine juice. Kiwi, medium dice Pineapple, grilled, quartered rings Grapes, mixed, sliced in half Strawberry, sliced in quarters Chia seeds 1½ lbs 2 lbs 1½ lbs 1½ lbs 1½ T Pomegranate seeds Almonds, sliced Sunflower seeds Mint, picked Balsamic Tangerine Vinaigrette (recipe above) 1 1 As needed 10 oz PREPARATION: Combine the dressing with the fresh fruit. Garnish with seeds, nuts, and mint. FRUIT FORWARD 13

14 PROSCIUTTO & MIXED MELON SALAD A colorful summer salad of diced melon and arugula tossed in Hellmann s Light Raspberry Vinaigrette. Topped with crispy prosciutto for a salty crunch. Hellmann s Light Raspberry Vinaigrette Arugula, packed Watermelon, medium dice Melon (cantaloupe or honeydew), medium dice Papaya, medium dice Pineapple, medium dice Celery, thin sliced Basil, chiffonade Tarragon, chopped Black pepper Prosciutto, fried until crispy, roughly chopped To taste 2 PREPARATION: Combine ½ oz. of Hellmann s Light Raspberry Vinaigrette with arugula and mix until the greens are coated. Combine fruit, celery, herbs, black pepper, and 1 oz. of Hellmann s Light Raspberry Vinaigrette and mix until well coated. Top the mixed arugula greens with the fruit salad. Garnish with prosciutto and serve. FRUIT FORWARD 14

15 BOTANICAL Beyond their visual appeal, botanical ingredients give salads a burst of flavor that s floral, bitter and bright. This trend is sprouting up across the menu, and not just on desserts or drinks. Lavender is a popular ingredient in salads, appetizers and entrées, while mint in entrées has grown exponentially in the past three years by a whopping 445%. 1 1 Mintel, Seasonal Dining Trends, January

16 GLUTEN FREE PEAR SALAD WITH GRAPEFRUIT LAVENDER DRESSING Arugula, pea shoots and bull s blood microgreens topped with sliced pear, honey ricotta and flash-fried spinach. Drizzled with a fragrant grapefruit lavender dressing. PREPARE LAVENDER DRESSING PREPARE HONEY RICOTTA Hellmann s Classics Italian Dressing Lavender syrup, prepared Ginger, fresh, pureed Grapefruit juice 1½ qts ¼ C 16 oz Ricotta cheese Honey PREPARATION: Combine ingredients and whisk. 2 qts PREPARATION: Combine ingredients and whisk. Grapefruit Lavender Dressing (recipe above) Arugula Pea shoots Bulls blood micro greens 10 C Pear, sliced Honey Ricotta (recipe above) Spinach, flash fried 1½ lbs 1 2 PREPARATION: Gently toss together greens and top with pear, ricotta, and fried spinach. Drizzle with dressing. BOTANICAL 16

17 GLUTEN FREE GOLDEN BEET QUINOA BOWL WITH MINT Quinoa, raw golden beets and chopped mint are topped with refreshing pickled cucumber for a burst of refreshing flavor. PREPARE PICKLED CUCUMBER Distilled white vinegar Water Salt Sugar Black peppercorns 24 oz 8 oz 1 T 1 T Crushed red pepper Garlic clove Bay leaf Cucumber, sliced ¼ tsp 2 each 1 each 8 oz PREPARATION: Combine the first eight ingredients and bring to a simmer on medium heat. Once at a simmer, add the cucumber and pull off the heat and let cool to room temperature. Hellmann s Classics Balsamic Vinaigrette Quinoa, cooked Beet, golden, raw, grated Mint, rough chopped Micro greens 10 C ¼ cup Feta cheese, crumbled Pickled Cucumber (recipe above) Pistachio, toasted Lemon, rind on, shaved on a mandolin, quartered 10 oz 2 To taste PREPARATION: Toss together the first four ingredients and top with remaining ingredients. BOTANICAL 17

18 GLUTEN FREE TABBOULEH AND HERB SALAD Traditional tabbouleh with quinoa, cherry tomatoes, avocado and cilantro adding flavor and texture. Topped with creamy Ranch dressing blended with cucumber and lemon zest. PREPARE CUCUMBER RANCH DRESSING Hellmann s Classics Ranch Dressing Cucumber, peeled, seeded, small dice Lemon zest 2 qts 2 As needed PREPARATION: Combine all ingredients in a food processor and blend until smooth. Cucumber Ranch Dressing (recipe above) Quinoa, cooked Bulgur, cooked Parsley, chopped Cilantro, chopped 3 C 7 C Cherry Tomato, small dice Seedless cucumber, small dice Avocado, slice Lemon zest each As needed PREPARATION: Combine grains, herbs, tomato, cucumber and mix together. Top with remaining ingredients. BOTANICAL 18

19 ROASTED Much like smoked flavor, roasting isn t a new trend, but the ingredients that chefs are using to add savory roasted notes especially a wide variety of vegetables open up a new window to showcase creativity in your salads. And you ll appeal to 58% of consumers who want to see more roasted items on the menu. 1 1 Mintel, Innovation on the Menu, May

20 FARRO AND ROASTED VEGETABLE BOWL A hearty salad that would serve as a meal combines farro, roasted Brussels sprouts and parsnip with a grilled cauliflower steak and toasted almonds. PREPARE CREAMY HORSERADISH AND CAESAR DRESSING Hellmann s Creamy Caesar Dressing Hellmann s Horseradish Dijon Sauce 1 qt 1 qt PREPARATION: Combine ingredients and mix. Creamy Horseradish & Caesar Dressing (recipe above) Farro, cooked Brussels sprouts, halved, roasted 1½ lbs Butternut squash, small diced, roasted 1½ lbs Parsnip, spears, roasted 1½ lbs Spinach Salt Black pepper Lemon juice Herbs de Provence Cauliflower steak, grilled Almonds, toasted, chopped To taste To taste To taste To taste 2 lbs 1 PREPARATION: In a sauté pan warm the farro, Brussels sprouts, butternut squash, parsnips and spinach until warmed through and spinach is beginning to wilt. Add salt, pepper, Herbs de Provence, and lemon juice to taste. Plate and drizzle the Creamy Horseradish and Caesar Dressing, top with cauliflower and garnish with almonds. ROASTED 20

21 GLUTEN FREE* MIDDLE EASTERN ROASTED VEGETABLE SALAD Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch. PREPARE CREAMY HARISSA DRESSING Hellmann s Classics Honey Mustard Dressing Harissa paste, prepared ¼ C PREPARATION: Combine ingredients and whisk to combine. PREPARE SEASONED CARROTS Tri-coloured carrots, peeled, small dice Dukkah, prepared Olive oil 1 2 T ¼ C PREPARATION: Combine ingredients and toss until carrots are well coated. Roast in oven at 400 F until tender.. Creamy Harissa Dressing (recipe above) Kohlrabi, small dice, roasted Seasoned Carrot (recipe above) Garlic, minced 4 oz 1½ lbs 2 T Dukkah, prepared Parsley, minced Chickpeas, fried 3 T 1 PREPARATION: Combine all ingredients except chickpeas and gently mix. Garnish with fried chickpeas. * Use gluten-free harissa if classifying as GF ROASTED 21

22 SPICE ROASTED CAULIFLOWER SALAD Roasted cauliflower is spiced with cumin and smoked paprika, tossed with Brussels sprouts, radicchio and roasted red peppers, then tossed in Sesame Honey Dressing. Garnished with pickled onions and salted sunflower seeds. PREPARE SESAME HONEY DRESSING PREPARE SPICE ROASTED CAULIFLOWER Hellmann s Classics Honey Mustard Dressing 1 Tahini PREPARATION: Combine ingredients and whisk to incorporate. Cumin, ground Smoked paprika Salt Granulated garlic 2 T 2 T 1 T 1 tsp Granulated onion Olive oil Cauliflower florets 1 tsp As needed 3 lb PREPARATION: Combine spices. Drizzle cauliflower in olive oil and season with spice mixture. Roast in a 400 F oven until tender and slightly charred. Sesame Honey Dressing (recipe above) Brussels sprouts, julienned Radicchio, shredded or torn Roasted red pepper strips, julienned Spice Roasted Cauliflower (recipe above) Wild rice, cooked Pickled onion Sunflower seeds, salted 3 lbs 2 1 PREPARATION: Combine dressing with Brussels sprouts, radicchio, and roasted red pepper strips. Top with remaining ingredients. ROASTED 22

23 SMOKED Smoke and fire have been showing up on menus for quite some time, and almost half of consumers say they d like to see more smoked options at restaurants, 1 but chefs are going beyond the traditional bacon or meat items with unexpected smoked proteins, vegetables and oils. 1 Mintel, Innovation on the Menu, May

24 SMOKED CAPRESE SALAD A new twist on a classic combines smoked fresh mozzarella with heirloom cherry tomatoes and arugula, drizzled with pesto and Hellmann s Balsamic Vinaigrette, and seasoned with black pepper and smoked salt. Hellmann s Classics Balsamic Vinaigrette Heirloom cherry tomatoes, halved Arugula, packed Pesto, prepared 10 C 1 Smoked fresh mozzarella, sliced ¼ thick Pine nuts, toasted Smoked salt Black pepper 30 slices To taste To taste PREPARATION: Combine dressing, tomatoes, and arugula, toss until evenly coated. Drizzle with pesto and top with remaining ingredients. SMOKED 24

25 SMOKED TURKEY SALAD Smoked turkey is combined with crispy bacon pieces, fresh peas, shaved celery and baby kale. Mixed with lemon zest and fresh herbs for a bright flavor combination. Hellmann s Classics Ranch Dressing Smoked turkey, medium dice Celery, thinly sliced Red bell pepper, medium dice Peas White beans, drained and rinsed Baby kale 16 oz 3 lbs C Crispy bacon, chopped Lemon zest Chives, minced Basil, chiffonade Tarragon, chopped Black pepper 1 lb ¼ C To taste PREPARATION: Combine all ingredients and gently mix to evenly coat. SMOKED 25

26 SMOKY BRUSSELS SPROUT SALAD Caramelized Brussels sprout halves are tossed with shaved red onion, smoked almonds and lemon zest. Finished with a drizzle of Caesar dressing combined with liquid smoke and topped with a soft-boiled egg. PREPARE SMOKY CAESAR DRESSING Hellmann s Classics Caesar Dressing Liquid smoke 16 oz ½ tsp PREPARATION: Combine ingredients and stir until well incorporated. Smoky Caesar Dressing (recipe above) Brussels sprouts, halved, deep fried until caramelized 3 lbs Granulated garlic To taste Smoked salt To taste Brussels sprout leaves Red onion, thin slice Smoked almonds, chopped Lemon zest Parmesan, grated Soft cooked egg Smoked paprika 1 ¼ C 10 each As needed PREPARATION: When Brussels sprouts are fresh from the fryer, lightly dust in granulated garlic and smoked salt. Toss fried Brussels sprouts with remaining ingredients. SMOKED 26

27 PICKLED Recognized for probiotic qualities and gut-health benefits, both health-minded and mainstream consumers are embracing pickled and fermented foods from kimchi to kombucha to sauerkraut. Now s the time to jump on this trend: 35% of consumers are interested in more pickled ingredients in green salads. 1 1 Datassential MenuTrends Salad Keynote Report December

28 PICKLED FETA AND APPLE SALAD Tender brined chicken, house-made pickled feta and fresh apple slices create a bright, flavorful salad. A finish of savory streusel crumbles adds crunch PREPARE PICKLED FETA Champagne vinegar 20 C Sugar Salt ½ tsp Garlic 1 clove Bay leaf 1 each Thyme Shallot, sliced Black peppercorn Ice Feta cheese 1 sprig 1 each 1 tsp 1 lb PREPARATION: Combine all ingredients except the ice and feta cheese and bring to a boil, stirring to dissolve salt and sugar. Add ice and allow to cool to room temperature and add feta, allow to marinate overnight under refrigeration. PREPARE PICKLED APPLE MEDLEY Champagne vinegar 40 oz Water 8 oz Garlic 2 clove Bay leaf 1 each Sugar Salt Red apple, sliced Green apple, sliced 2 tsp 12 oz 12 oz PREPARATION: Combine all ingredients except the apples and bring to a boil, stirring to dissolve salt and sugar. Allow to cool to room temperature and add apples, allow to marinate for 1 hour or until taste is desired. PREPARE SAVORY STREUSEL Almond flour Brown sugar Butter, unsalted, cold Oregano, fresh, chopped 1 T Thyme, fresh, chopped Salt Black pepper, course ground 1 T 1 T 1½ tsp PREPARATION: Combine dry ingredients and herbs in a stand mixer, add butter and beat on low speed until mixture forms a crumble. Spread mixture into a layer on a lined sheet pan and bake at 350 F until brown, toasted, and crunchy. Approx. 25 to 30 minutes. Hellmann s Greek Vinaigrette Red leaf lettuce Butter lettuce Baby spinach Pickled Feta (recipe above) 1½ lbs Grilled chicken breast Oil marinated olives Pickled Apple Medley (recipe above) Savory Streusel (recipe above) 2½ lbs 2 oz PREPARATION: Combine Hellmann s Greek Vinaigrette with salad greens and toss until evenly coated. Top salad with Pickled Feta, grilled chicken, olives, Pickled Apples and the Savory Streusel. PICKLED 28

29 SHAVED FENNEL & APPLE SALAD WITH PICKLED CHERRIES A bright, crunchy and refreshing salad of shaved fennel and apple is topped with pickled dried cherries, herbed goat cheese and crispy prosciutto. PREPARE PICKLED CHERRIES Red wine vinegar Water Sherry cooking wine Sugar /4 C 3 T Black peppercorns Coriander Crushed red pepper Dried cherries 2 tsp 2 tsp 2 tsp PREPARATION: Combine all ingredients except the dried cherries in a pan and bring to a simmer. Stir to dissolve sugar and remove from heat. Add dried cherries and cool. Hellmann s Light Raspberry Vinaigrette Fennel, thin slice Apple, sliced Radish, thin sliced Cherry peppers, hot, sliced 1 Herbed goat cheese, crumbles Crispy prosciutto, crumbles Pickled Cherries (recipe above) Fennel fronds 1 lb PREPARATION: Combine dressing, fennel, apple, cherry peppers, and toss until evenly coated. Top with goat cheese, crispy prosciutto pieces, Pickled Cherries, and fennel fronds. PICKLED 29

30 SWEET HEAT The sweet heat trend is still red hot with innovative taste combinations that appeal to the 78% of consumers who seek new flavor experiences when dining out. 1 Trending flavors include pineapple and jalapeño yogurt, sweet habanero barbecue sauce, and chili-spiked chocolate. 1 Mintel, Innovation on the Menu, May

31 SWEET HEAT PEACH & GOAT CHEESE SALAD A perfect summer salad topped with juicy grilled peaches, herbed goat cheese, and walnuts spiced with brown sugar and cayenne. PREPARE SWEET HEAT WALNUTS Butter Brown sugar Walnuts Cayenne 2 T 3 oz 6 oz ¼ tsp PREPARATION: Melt butter in sauté pan, then add remaining ingredients. On medium heat, cook until sugar is dissolved and the walnuts are evenly coated. Cool on a parchment lined tray. Hellmann s Classics Balsamic Vinaigrette Mixed salad greens Watercress Peaches, grilled, sliced 10 C 2 lbs Sriracha Crushed red pepper Sweet Heat Walnuts (recipe above) Herbed goat cheese, sliced medallions ¼ C 2 tsp 10 oz PREPARATION: Combine peaches, sriracha, and crushed red pepper and let marinate for 30 minutes, then grill, and cut in half. Combine Hellmann s Classics Balsamic Vinaigrette, mixed salad greens, watercress, and toss until well mixed. Top with remaining ingredients. SWEET HEAT 31

32 SPICY LENTIL & BUTTERNUT SQUASH SALAD This warm salad features mixed lentils, butternut squash seasoned with roasted cayenne and smoked paprika, and spiced cashews. Topped with creamy, tangy Hellmann s Classics Honey Mustard Dressing blended with yogurt. PREPARE YOGURT AND HONEY MUSTARD DRESSING Hellmann s Classics Honey Mustard Dressing Yogurt, plain 12 oz 4 oz PREPARATION: Combine dressing and yogurt, stir until uniform. SEASONED BUTTERNUT SQUASH PREPARE SPICED CASHEWS Smoked paprika Cayenne Salt AMOUNT 2 T 1½ tsp To taste Black pepper To taste Butternut squash, peeled, medium dice 3 lb Oil 1 T Cashews, halved Butter Brown sugar Smoked paprika 2 T 3 T 1 T Cayenne Chipotle powder Salt ¼ tsp ¼ tsp To taste PREPARATION: To make the seasoning spice, combine the smoked paprika, cayenne, salt, and pepper. Reserve. Toss the butternut squash, oil and 1 tbsp. of the seasoning spice together and place on a parchment lined tray. Roast at 400 F until tender and slightly charred. PREPARATION: Combine all ingredients in a pan on medium heat until sugar is dissolved. Let cool on a parchment lined tray and store for use. Yogurt and Honey Mustard Dressing (recipe above) Lentils, mixed, black, green, and pink, cooked Seasoned Butternut Squash (recipe above) Salt 10 C 10 C To taste Spiced Cashews (recipe above) Garlic, thin sliced, fried until crispy Sesame seeds, toasted Chives, chopped ¼ C PREPARATION: Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients. SWEET HEAT 32

33 GRILLED PINEAPPLE HABANERO GRAIN SALAD A sweet and spicy salad featuring hearty farro with roasted corn, pineapple, habanero and sweet bell peppers, then topped with creamy avocado and queso fresco. Hellmann s Mango Pineapple Vinaigrette Farro, cooked Roasted corn Habanero, minced Red bell pepper, julienne Cilantro, chopped 1½ oz 1½ T Hellmann s Ancho Chipotle Sauce Avocado, sliced, grilled Pineapple, grilled, large dice Smoked paprika Queso fresco, crumbled Lime wedge, grilled 10 oz 5 each 1½ lbs 1 tsp 10 each PREPARATION: Toss Hellmann s Mango Pineapple Vinaigrette with farro, corn, peppers and cilantro. Drizzle with Hellmann s Ancho Chipotle Sauce and top with remaining ingredients. Garnish with a grilled lime wedge. SWEET HEAT 33

34 GLOBALLY INFLUENCED International flavors are finding their way into familiar dishes in unfamiliar ways. Taste magazine s Secrets of the Salad Bar Bosses states that globally inspired flavors are no longer the exception, but the norm when it comes to guests expectations. 1 These salads bring trending Korean, Peruvian and African tastes to life. 1 Mintel, Innovation on the Menu, May

35 KOREAN NOODLE SALAD WITH SPICY GRILLED SALMON A crunchy, colorful salad gets a kick from spicy gochujang dressing. Topped with grilled salmon and a soft-boiled egg for a perfect meal bowl. PREPARE GOCHUJANG DRESSING PREPARE GRILLED MARINATED SALMON Hellmann s Sesame Thai Dressing 12 oz Gluten free gochujang 1¼ C Tamari, Low Sodium 2 T PREPARATION: Combine ingredients and whisk until combined. AMOUNT Gluten free gochujang 2 oz Tamari, Low Sodium Mirin Scallion, chopped ¼ C Garlic, minced 1 T Sesame oil 3 T Sugar 1 T Lime juice 2 T Salmon fillet, skinned 2 lbs PREPARATION: Combine the first eight ingredients and whisk until uniform, cover salmon filets and marinate for 30 minutes and grill until internal temperature of 135 F. Gochujang Dressing (recipe above) Rice noodles, cooked Bean sprouts Carrot, shredded Purple cabbage, shredded 2½ lbs Scallion, julienned Grilled Marinated Salmon (recipe above) Bok choi greens Egg, soft boiled, halved 2 lbs 10 C 10 each PREPARATION: Combine rice noodles with 1 oz Gochujang Dressing, reserve remaining dressing. Top noodles with bean sprouts, carrots, cabbage, scallions, Grilled Marinated Salmon and egg. Drizzle with remaining ½ oz. Gochujang Dressing. GLOBAL 35

36 SPICY PERUVIAN GRAIN SALAD Nutritious ingredients create a colorful and flavorful base for a jalapeño-lime infused Hellmann s Golden Italian Vinaigrette. PREPARE THE POTATOES, CORN AND PEPPERS Purple potatoes, quartered, cooked Corn on the cob, husk & silk removed Olive oil, as needed 1¼ lb 1¼ piece Jalapeño, charred and minced Cherry peppers, charred ¼ C 3 /4 C PREPARATION: Cut potatoes into quarters. Brush the corn with oil and place on a heated grill pan over high heat. Allow it to char slightly, then remove and allow to cool. Cut the kernels off the cob. Char the jalapeño peppers and cherry peppers on the grill until fragrant and beginning to blacken slightly. Hellmann s Classics Italian Dressing Quinoa, prepared Red Onion, sliced Cotija, crumbled 1¼ C 1 3 /4 C 3 /4 C 3 /4 C Avocado, sliced Lime, juiced Potato, Corn & Pepper mix (recipe above) 1¼ each 1¼ each PREPARATION: Combine all ingredients and toss gently to combine. Serve. GLOBAL 36

37 AFRICAN GRAIN SALAD Israeli couscous, barley and flat leaf parsley combined with harissa and topped with diced roasted eggplant, tomato and purple cauliflower. Finish with shredded chicken and Sundried Tomato Vinaigrette. PREPARE THE SUNDRIED TOMATO VINAIGRETTE Hellmann s Classics Italian Dressing Sundried tomatoes, minced 16 oz ¼ C PREPARATION: Combine the Hellmann s Classics Italian Dressing and sundried tomatoes. Sundried Tomato Vinaigrette (recipe above) Israeli couscous, cooked Barley, cooked Flat leaf parsley, leaves Harissa paste, prepared Chicken, cooked, shredded Eggplant, large dice, roasted Tomato, medium dice Purple cauliflower florets, roasted 20 oz 1 1 1½ oz PREPARATION: Combine couscous, barley, parsley and harissa, and top with eggplant, tomato, cauliflower, and shredded chicken. Drizzle with prepared vinaigrette. GLOBAL 37

38 UMAMI This meaty and savory 5th taste originally associated with Japanese cuisine has grown by 36% on menus in the past year alone. 1 Naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori can give the trend a fresh spin in salads with layers of color that taste as good as they look. 1 Mintel, Innovation on the Menu, May

39 SPICY MISO SOBA NOODLE SALAD WITH TOFU Soba noodles tossed in Hellmann s Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing. PREPARE UMAMI DRESSING PREPARE SPICED ALMONDS Hellmann s Classics Ranch Dressing Sesame Oil Hoisin Soy sauce, low sodium 12 oz 1 T 2 T 2 T Almonds, whole Olive oil Garlic powder Cayenne ¼ tsp ¼ tsp ¼ tsp PREPARATION: Combine all ingredients and whisk until uniform. PREPARATION: Combine all ingredients and toss until almonds are well seasoned, roast in the oven at 350 F until toasted. PREPARE MISO TOFU Sesame oil Mirin Miso paste ¼ C Soy sauce, low sodium Vegetable oil ¼ C Tofu, firm 2 lbs PREPARATION: To make miso marinade, combine sesame oil, mirin, miso paste, and soy sauce. Whisk. Drain and pat dry tofu and pan fry with oil until crispy. In a mixing bowl, combine crispy tofu and 1 T of miso marinade and toss until the tofu is coated. Hellmann s Sesame Thai Vinaigrette Soba Noodles, cooked Umami Dressing (recipe above) Edamame, shelled Fava Bean sprouts 10 oz 3 lbs 1 1 Snow peas, whole Bell pepper, julienned/matchstick Spiced Almonds (recipe above) Miso Tofu (recipe above) Nori, julienned lbs As needed PREPARATION: Combine Hellmann s Sesame Thai Vinaigrette with soba noodles and toss until coated. Drizzle the Umami Dressing over the noodles. Top with remaining ingredients. UMAMI 39

40 SESAME-SOY MUSHROOM SALAD A mix of roasted mushrooms are coated with Hellmann s Sesame Thai Vinaigrette and soy sauce. Sprinkled with toasted sesame seeds and lemon zest for fresh umami flavor. PREPARE SESAME-SOY DRESSING Hellmann s Sesame Thai Vinaigrette Soy sauce ¼ C PREPARATION: Combine ingredients and whisk. Sesame-Soy Dressing (recipe above) Baby spinach, packed Parmesan, shaved White button mushrooms, roasted, quartered Baby Bella, roasted, thin slice Shitake, roasted, thin slice 10 C 10 oz 10 oz 10 oz Red onion, thin slice Scallions, sliced Lemon zest Sesame seeds Nori, shredded 1 1 ¼ C ¼ C As needed PREPARATION: Combine Sesame-Soy Dressing, spinach, parmesan, mushrooms and mix until evenly coated. Top salad with remaining ingredients and garnish with shredded nori. UMAMI 40

41 GRILLED BOK CHOY SALAD Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann s Classics Caesar Dressing, Hellmann s Sesame Thai and fish sauce. Topped with puffed wild rice and spiced bacon. PREPARE SESAME CAESAR DRESSING PREPARE PUFFED WILD RICE Hellmann s Classics Caesar Dressing Hellmann s Sesame Thai Vinaigrette Fish sauce 1 qt 16 oz 4 oz Wild rice, uncooked Olive oil Salt As needed As needed PREPARATION: Combine ingredients and whisk until combined. PREPARATION: Cook rice in enough oil to coat, moving rapidly, for 2-3 minutes or until rice has puffed and become crispy. Season with salt. PREPARE FIVE SPICE BACON Bacon, extra thick cut, cut into ½ pieces Five spice seasoning Brown sugar 2 lb 3 T 4 T PREPARATION: Season raw bacon with five spice seasoning and cook until almost crispy. Add brown sugar and cook until crisp. Sesame Caesar Dressing (recipe above) Baby Bok choi, halved, grilled Purple cabbage, shredded Carrot, shredded 30 each Edamame, shelled Puffed Wild Rice (recipe above) Scallion, sliced Five Spice Bacon (recipe above) 2 lbs SPECIAL NOTE: Use pork belly in place of bacon to make a premium menu item and upcharge. PREPARATION: Combine bok choi, cabbage, carrot, and edamame, and toss with Sesame Caesar Dressing. Top with remaining ingredients. UMAMI 41

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