Spring has sprung and so has shorts and swimsuit season. This invigorating season sees more people focusing on exercise and wellness, and restaurants can harness that energy and maximize profits by plating power salads.
Salads are the prefect dish to maximize trend awareness by creating menu items that combine several hot trends while leveraging the momentum of multiple healthy lifestyle options. Healthy eating continues to gain popularity as people realize they need to control calories to get the most out of their diets, and salads are a popular choice.
Locally sourced food is a leading trend and it’s a great way to lend easy authenticity to your restaurant’s menu. Even large, national brands are following this trend, including Chipotle. Local sourcing can show how a restaurant is vested in its community and the health of its patrons and can also have supply chain advantages for restaurants.
In addition, consumers are craving new and innovative flavor options for their salads, by adding more than leafy greens to salads. The farmer’s market is a great place to find trendy ingredients, bold flavors, a wider variety of vegetables and protein that gives salad a punch.
Get started with Marzetti’s Spring Salad or Blue Cheese Spring Salad as your base, then head to the local farmers market and let your imagination be your guide. If you’re looking for a quick menu addition, try one of these power salad recipes:
Ancient Grain Salad – Delicate Champagne Vinaigrette blends with the bold flavors of Quinoa, Farro and Wheat Berries to pack a powerful punch in this protein-rich salad.
Asparagus Poached Egg and Bacon Salad –Balsamic Vinaigrette adds bite to bacon, asparagus and poached egg in this powered up brunch salad.
Superfood Salad (shown) – This nutrient-dense salad tastes as good as it is for you featuring spinach, kale, quinoa, grapes, carrots, feta cheese, nuts and the perfect pairing of Champagne Vinaigrette.