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
Try these recipes:
Pickled Feta and Apple Salad
Baby spinach, red leaf and butter lettuce tossed in Hellmann’s® Greek Vinaigrette, then topped with olives, tender brined chicken and house-made pickled feta and fresh apple slices. A finish of savory streusel crumbles adds crunch.
Shaved Fennel and Apple Salad with Pickled Cherries
Sliced apple, radish and cherry peppers tossed with thin-sliced fennel and Hellmann’s® Light Raspberry Vinaigrette. Topped with pickled dried cherries, herbed goat cheese and crispy prosciutto.
1 Datassential MenuTrends Salad Keynote Report December 2016