Ken’s Dressings Plus One Ingredient Suggestions
When it comes to salads, you have a lot of options these days so making sure the flavors of your menu stand out are BIG! So changing your out-of-the-bottle dressing to your signature dressing is important!
65% of consumers say dressing is important for adding flavor to salads.
51% of consumers think it’s important for a restaurant to carry a wide variety of dressings.
39% of consumers go to certain restaurants specifically because they enjoy their salads.
Source: Technomic 2019 Consumer Trend Report
Not only do you want to PLUS ONE your dressing for uniqueness you want drive interest to unique salads. The Technomic Trend Report is showing the desire a wide variety of flavors isn’t going away anytime soon …
36% of 18-34 year old consumers are interested in trying more ethnic salads
30% of 18-34 year old consumers are interested in trying more grain – based salads
33% of 18-34 year old consumers are more likely to order a warm entree salad
Fastest growing ingredients on a salad include peanuts, avocado, limes, and grapes
Ken's Dressings PLUS ONE or more Ingredients
Sweet Baby Ray’s Barbecue Sauce
Hot Taki
2 cups Sweet Baby Ray’s Buffalo Wing Sauce
2 cups Sweet Baby Ray’s Sweet Teriyaki Sauce
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Carolina Buffalo Sauce
2 cups Sweet Baby’s Ray Golden BBQ Sauce
2 cups Sweet Baby’s Ray Buffalo Wing Sauce
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Lemon Garlic Parm
2 cups Sweet Baby’s Ray Garlic Parmesan Wing Sauce
2 cups Ken’s Lemon Vinaigrette
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Spicy Garlic Parm
3 1/2 cups Sweet Baby’s Ray Garlic Parmesan Wing Sauce
2 cups Sweet Baby’s Ray Buffalo Sauce
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Kickin’ Whiskey
2 cups Sweet Baby’s Ray Buffalo Wing Sauce
2 cups Sweet Baby’s Ray Kickin’ Bourbon Wing Sauce & Glaze
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Blue Cheese Dressing
Chipotle Adobo Cheese
2 cups Ken’s Bleu Cheese Dressing
2 Tbsp Chipotle in Adobo, pureed
1 tsp Salt
1/4 tsp Black pepper
1 Tbsp Dry parsley
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Bacon Bleu Cheese Dressing & Dip
2 cups Ken’s Bleu Cheese Dressing
1/2 cup Cooked bacon, chopped
1/4 cup Bacon fat, room temp not solid
1/4 cup Apple cide vinegar
1/2 tsp Salt
1/4 tsp Black pepper
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Chipotle Bleu Cheese
3 cups Ken’s Bleu Cheese Dressing
1 cup Ken’s Chipotle Mayonnaise
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Sweet Red Chili Bleu Cheese Dip
2 cups Chunky Bleu Cheese Dressing
2 cups Sweet Baby Ray’s Sweet Red Chili Wing Sauce & Glaze
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Roasted Tomato Blue Cheese Dressing
2 cups Ken’s Bleu Cheese Dressing
1/4 cup Tomato paste, roasted/pan roasted
2 tbsp Red wine vinegar
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Red Thai Curry Blue Cheese
2 cups Ken’s Bleu Cheese Dressing
5 Tbsp Red Thai curry paste
1/4 tsp Black pepper
1 Tbsp Dry parsley
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Caesar Dressing
Latin Spice Caesar Dressing
2 cups Ken’s Table Side Caesar Dressing
2 tbsp Taco seasoning
2 tbsp Scallion, chopped
Using a mixing bowl, blender or food processor combine all ingredients and pulse or mix quickly to blend the ingredients.
Cheesy Roasted Garlic Caesar Vinaigrette
2 cups Ken’s Table Side Caesar Dressing
1/2 cup Asiago cheese, shredded
3 tbsp Roasted Garlic, minced
2 tbsp Parsley, dry
1 cup Apple cider vinegar
1/2 tsp Salt
1/4 tsp Black pepper, table grind
Mix all ingredients well.
Creamy Roasted Red Pepper Dressing
2 cups Ken’s Table Side Caesar Dressing
1 cup Roasted Red Pepper, minced
1 tbsp Garlic, chopped
1/2 tsp Salt
1/4 tsp Black pepper, table grind
Using a mixing bowl, blender or food processor combine all ingredients and pulse or mix quickly to blend the ingredients and to keep the roasted red peppers small in size
Cocktail Sauce
Jalapeno Spice Cocktail Sauce
2 cups Ken’s Cocktail Sauce
1/4 cup Jalapeño, fresh, minced
1/4 tsp Salt
1/2 tsp Black pepper, table grind
Mix ingredients well. Label, date, and refrigerate.
Citrus Chipotle Cocktail Sauce
8 fl oz Ken’s Cocktail Sauce
4 fl oz Sweet Baby Ray’s Citrus Chipotle Barbecue Sauce
Mix ingredients well. Label, date, and refrigerate
Cole Slaw
Cilantro Lime Fish Taco Slaw Dressing
2 cups Cole Slaw Dressing
1/3 cups Taco seasoning
1/4 tsp Salt
1/4 tsp Black pepper, table grind
1 tbsp Cilantro, chopped
2 tbsp Lime juice
Mix all ingredients well.
Mixed Berry Slaw Dressing
2 cups Cole Slaw Dressing
3 tbsp Strawberry, chopped
3 tbsp Raspberry, chopped
3 tbsp Blueberry, chopped
1/2 tsp Salt
1/2 tsp Black pepper, table grind
Mix all ingredients well.
Avocado Slaw Dressing
2 cups Cole Slaw Dressing
1/4 cup Avocado, mashed
1/4 tsp Salt
1/4 tsp Black pepper, table grind
Mix all ingredients well.
Strawberry Basil Slaw Dressing
2 cups Cole Slaw Dressing
1/4 cup Strawberry, chopped
1/4 tsp Salt
1/4 tsp Black pepper, table grind
1 tbsp Basil, chopped
Mix all ingredients well.
Sriracha Slaw Dressing
2 cups Cole Slaw Dressing
1/2 cup Sriracha sauce
1/2 tsp Salt
1/4 tsp Black pepper, table grind
Mix all ingredients well.
Honey Dijon or Dijon Horseradish
Citrus Honey Dijon Dressing
2 cups Ken’s Fat Free Honey Mustard Dressing
2 tbsp Lemon juice
2 tbsp Lime juice
1/8 cup Orange juice
Mix ingredients well. Label, date, and refrigerate.
Jerk Honey Dijon Dressing
2 cups Ken’s Fat Free Honey Mustard Dressing
2 tspJerk seasoning
Mix ingredients well. Label, date, and refrigerate
Citrus Dill Honey Dressing
2 cups Ken’s Fat Free Honey Mustard Dressing
2 tbsp Lemon juice
2 tbsp Lime juice
2 tsp Dill, dry
1/8 cup Orange juice
Mix ingredients well. Label, date, and refrigerate
Weck Sauce
8 fl oz Ken’s Signature Dijon Horseradish Sauce
4 oz Sour cream
1 tbsp Chives, chopped
1 tbsp Prepared horseradish
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Ginger Honey Dijon Dressing
2 cups Ken’s Fat Free Honey Mustard Dressing
1 tbsp Ginger, fresh, minced
Mix ingredients well. Label, date, and refrigerate
Italian Dressing
Orange Honey Dressing
2 cups Golden Italian Dressing
6 tbsp Orange Marmalade
1/4 cup Honey
1/2 tsp Salt
1/4 tsp Black pepper, table grind
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Tomato Chipotle Dressing
2 cups Ken’s Golden Italian Dressing
1/2 cup Tomato, diced
2 Tbsp Chipotle in adobo, pureed
1 tsp Salt
1/2 tsp Black pepper
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Lemon Garlic Basil Vinaigrette
2 cups Golden Italian Dressing
1/2 cup Lemon juice
3 tbsp Basil, chopped
2 tbsp Garlic, chopped
1/2 tsp Salt
1/2 tsp Black pepper, table grind
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Avocado Scallion Italian Vinaigrette
2 cups Ken’s Golden Italian Dressing
1/4 cup Avocado mashed or puree
6 Tbsp Scallions, chopped
1/2 cup Water
2 tsp Garlic, chopped
1 tsp Salt
1/2 tsp Black pepper
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Citrus Vinaigrette
2 cups Ken’s Golden Italian Dressing
1/4 cup Lemon juice
1/4 cup Orange juice
1/4 cup Lime juice
2 tsp Garlic, chopped
1/2 tsp Salt
1/4 tsp Black pepper
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Lemon Vinaigrette
Lemon Garlic Parmesan Sauce
1 cup Ken’s Lemon Vinaigrette
1 cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce
1/2 fl oz Olive Oil
1 pinch Salt & pepper, to taste
Mix ingredients well. Label, date, and refrigerate.
Lemon Caper Vinaigrette
1 cup Lemon Vinaigrette
1/4 cup Capers
Mix ingredients well. Label, date, and refrigerate
Lemon Caper Vinaigrette
2 cups Ken’s Lemon Vinaigrette
2 tbsp Tarragon and Chervil, fresh, minced
Mix ingredients well. Label, date, and refrigerate
Mayonnaise
Sweet Garlic Teriyaki Chive Aioli
1/4 cup Sweet Baby Ray’s Sweet Garlic Teriyaki Marinade and Sauce
1/4 cup Ken’s Mayonnaise
1 tbsp Fresh chives, chopped
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Chipotle Hollandaise
1 fl oz Ken’s Signature Chipotle Mayonnaise Sauce
3 fl oz Hollandaise Sauce
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Cilantro Mayonniase
2 cups Extra Heavy Mayonnaise
1/2 cup Cilantro, chopped
1/2 tsp Salt
1/2 tsp Black pepper, table grind
1/4 cup White vinegar
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Angry Italian Herb Mayonnaise
2 cups Extra Heavy Mayonnaise
1 tbsp Red pepper flake
1 tbsp Italian herb blend
1 tsp Cayenne pepper, ground
2 tsp Tabasco
2 tbsp Garlic, chopped
1/4 cup White vinegar
1 tsp Salt
1/2 tsp Black pepper, table grind
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
BrewPub Mustard
Honey Peppercorn Beer Mustard
2 cups Ken’s Signature Brewpub Style Mustard Sauce
1/4 cup Honey
2 tbsp Black pepper, freshly cracked
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Brewpub Mustard Queso
3 fl oz White queso sauce, heated
1 tbsp Ken’s Signature Brewpub Style Mustard Sauce
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Molasses Brewpub Mustard
14 fl oz Ken’s Signature Brewpub Style Mustard Sauce
2 fl oz Dark molasses
Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.
Ken’s Ranch Dressing
Spicy Salsa Dressing Dip
2 cups Ken’s Ranch Dressing
1/2 cup Salsa, mild
2 tbsp Hot sauce
2 tbsp Red onion, small dice
2 tbsp Green onion, small dice
1 tsp Cilantro, rough chop
1 tbsp Pickled jalapeño, small chop
Mix ingredients well. Label, date, and refrigerate
Avocado Parmesan Dressing Dip
2 cups Ken’s Ranch Dressing
1 cup Avocado, mashed
1 tbsp Lemon juice
1/4 cup Parmesan cheese, grated
Mix ingredients well. Label, date, and refrigerate
Buffalo Ranch Dressing
3 cups Ken’s Home Style Ranch Dressing
1 cup Sweet Baby Ray’s Buffalo Wing Sauce
Mix ingredients well. Label, date, and refrigerate.
Steakhouse Dressing & Dip
4 cups Ken’s Buttermilk Ranch Dressing
1 1/2 tbsp Montreal Steak Seasoning
1/2 cup A1 Steak Sauce
2 tbsp Garlic, chopped, in oil
1 tbsp Parsley, dry
Mix ingredients well. Label, date, and refrigerate
Sundried Tomato Pesto Ranch
3 cups Ken’s Buttermilk Ranch Dressing
1 cup Sun-dried tomato pesto
Mix ingredients well. Label, date, and refrigerate
Pizza Dip
2 cups Ken’s Buttermilk Ranch Dressing
1 1/2 cups Pizza sauce, prepared
1 tbsp Italian herb blend, dry mix
2 Tbsp garlic in oil, chopped
2 tbsp Parmesan cheese, grated
Mix ingredients well. Label, date, and refrigerate
Tartar Sauce
Chesapeake Tartar Sauce
2 cups Ken’s New England Style Tartar Sauce
1 tbsp Old Bay Seasoning
2 tsp Ketchup
1/4 tsp Salt
1/4 tsp Black pepper, table grind
Mix ingredients well. Label, date, and refrigerate.
Whole Grain Tartar Sauce
2 cups Ken’s New England Style Tartar Sauce
1/2 cup Whole grain mustard
1/4 tsp Salt
1/4 tsp Black pepper, table grind
Mix ingredients well. Label, date, and refrigerate
Hot & Spicy Seafood Sauce
2 cups Ken’s New England Style Tartar Sauce
2 tbsp Tabasco
2 tsp Red pepper flakes
1/2 tsp Salt
1/4 tsp Black pepper, table grind
Using a mixing bowl, blender or food processor combine all ingredients and pulse or mix quickly to blend the ingredients and to keep the roasted red peppers small in size
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