W
hile they've long been a staple for adding flavor to
greens, salad dressings have been showing weak sales
on retail shelves. But there are some bright spots and
growth opportunities ahead.
Eclipsed by other sauces and dips, as well as
concerns over clean ingredients, the dressings
category has been sluggish since 2013. But new
flavors (apple cider vinegar, mango), old
favorites (ranch, blue cheese), better-for-you ingre-
dients (yogurt, chia), fresh, refrigerated options, and
multi-use products could boost this kitchen essential.
BY NICOLE POTENZA DENIS
come out of the shadows
salad dressings
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI
category spotlight
SPRING 2016 53
