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.
Try these recipes:
Sweet Fig Salad
Peppery arugula greens tossed in Hellmann’s® Balsamic Vinaigrette, topped with sweet figs, manchego crumbles, orange segments and toasted pine nuts.
Balsamic Fruit Salad with Chia
Hellmann’s® Tangerine Balsamic Vinaigrette coats diced kiwi, grilled pineapple, colorful grapes, strawberries and pomegranate seeds. Topped with chia, sunflower seeds, almonds and fresh mint.
Prosciutto and Mixed Melon Salad
Diced watermelon, papaya, pineapple, cantaloupe and honeydew on a bed of arugula tossed in Hellmann’s® Light Raspberry Vinaigrette. Seasoned with basil, tarragon and black pepper, and topped with crispy prosciutto.
1Mintel, Seasonal Dining Trends, January 2017
