It’s still early in the new year, and many consumers are in the beginning stages of their resolutions. One of the most common, to “get in shape and eat better,” is an opportunity upon which the foodservice industry can capitalize.
Nothing goes better with healthy eating than salad and, and over the last decade, salads have become more prominent on menus. “Among 240 limited-service companies that Technomic includes in its Top 500 restaurant chains, 60% offered entrée salads during last year’s third quarter. Some 86% of fast-casual chains had these dishes on their menus, too.”
With the rise in salads comes the rise in dressing types. No style has seen more popularity growth than vinaigrette as they are often perceived as healthier alternatives over “traditional creamy dressings.” Vinaigrette mentions are most common at casual dining concepts over fast casual and fine dining. Vinaigrettes can be infused with a variety of different flavors from traditional balsamic to raspberry walnut, giving them interesting flavor and making them versatile hits.
Balsamic is the leader in the category amassing 23% of all vinaigrette styles including traditional balsamic, popular white balsamic and balsamic and basil flavors. “Citrus and fruit flavored vinaigrettes have been increasing on menus. .” Check out Marzetti’s whole selection of vinaigrettes by visiting our dressings and sauces inventory to see the vast array of varieties.
The practical advantages of vinaigrettes extend beyond salads with use as an ingredient or for basting sauces, marinades, sandwich drizzles and tossing with pasta. Among non-salad formats, “sandwiches and center of the plate seafood are most likely to feature vinaigrettes.”
Here are a few samples to showcase the flexibility vinaigrettes can have on your menu.
Vinaigrettes can add on-trend variety and spontaneity to any menu. Try different flavors and experiment to keep your menu fresh.
Source: MenuMonitor; Technomic “Vinaigrette Trends” November 2013
