Recipes that don't skimp on flavour.
Menuing a few dishes with vegetables as the key ingredients may be good for business. According to a 2009 Ipsos Reid poll conducted on behalf of Dietitians of Canada, 68% of consumers, to improve their fitness levels, have changed their eating habits in the last year.
Although dining habits may be shifting for some, one thing remains unchanged—diners aren’t willing to sacrifice flavour. Our chefs have developed new recipes that answer the call for lighter fare, but keep the overall eating experience firmly planted in culinary satisfaction.
Behind the Recipes
Mediterranean Roasted Potato Salad
This is a great alternative to the traditional potato salad bound with heavy dressings or mayonnaise. Our chefs quarter, season and roast red-bliss potatoes, then combine them with roasted red and yellow peppers, sun dried tomatoes, red onion, kalamata olives and fresh basil. Kraft Signature Sun Dried Tomato & Oregano Vinaigrette binds the salad, bringing in the intense, sweet flavour of the sun dried tomato. They garnish the salad with crumbled feta, introducing a contrasting mouthfeel and a welcome tanginess.
Nutritional Bonuses
- excellent source of vitamin C
- source of vitamin A
Farm-Fresh Veggie Salad
Getting diners excited about vegetables has never looked so good. Indeed, 84% of Canadian consumers who are ordering salad more frequently from restaurants are doing so because they are trying to eat healthier.¹ Our chefs paint a Mediterranean picture with this dish, displaying great texture and colour with French green beans, sugar snap peas, grape tomatoes, red and yellow peppers, red onion, cucumber and broccoli slaw. Kraft Signature Greek Feta & Oregano Vinaigrette brightens the profile.
Nutritional Bonuses
- excellent source of vitamin C
- source of vitamin A
Easy Asian Noodle Salad
This dish captures the best of the Asian trend- fresh vegetables tossed in noodle salad and brightened by Kraft Signature Mandarin Orange with Sesame Dressing. It provides your customers with excellent source of vitamins A and C, as well as iron. Let them know it's also a source of calcium and fibre!
Nutritional Bonuses
- excellent source of vitamin A and C
- excellent source of iron
- source of calcium
Kira Smith,
Corporate Chef,
Kraft Culinary Centre
Chef Smith's Tips
- Call out these options in a special section of your menu or add symbols next to them.
- Descriptions of these dishes have to captivate. Persuasive language is crucial here. Call out all out the wholesome ingredients in the dish. Use words like "fit" and "smart."
- Scale back portion sizes.
"It's definitely a challenge, but one we need to face together. There's a need out there for more options."
¹ Source: 2009 Salad Consumer Trend Report, Technomic