Signature
Dressings
Made Simple
A quick ’n easy guide to turning
Chef’s Finest™ dressing products
into your signature house dressings.
+one ingredient
Do the math:
A few add-ins =
a whole lot of satisfaction!
These simple recipes make it easy to serve
premium house dressings – without premium
price tags or complicated preparation.
Chef’s Finest™ Salad Dressings beat the
leading national brands in blind taste tests.
And when you add a few of your own fresh
ingredients, you’re adding even more value and
variety to your dressing offerings.
+
one
ingredient
Make the
Dressing
n!
Your Ow
Sweet Red Pepper Vinaigrette . . . . . . . . . . 4
Chipotle Vinaigrette . . . . . . . . . . . . . . . . . . . . 5
Raspberry Vinaigrette . . . . . . . . . . . . . . . . . . 6
Roasted Garlic Italian Vinaigrette. . . . . . . . 7
Sun-dried Tomato Vinaigrette . . . . . . . . . . . 8
Sweet Red
Pepper
Vinaigrette
Chipotle
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
112 fl. oz.
Ingredients:
Chef’s Finest Italian Dressing,
prepared
™
122 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
16 fl. oz.Roasted red peppers,
drained, chopped
6 fl. oz.Chipotle peppers in adobo
paste
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
4
5
Raspberry
Vinaigrette
Roasted
Garlic Italian
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
96 fl. oz.
Ingredients:
Chef’s Finest Italian Dressing,
prepared
™
4 (12 oz.) Raspberry cake and pie filling
cans 120 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
8 fl. oz.
Roasted garlic paste
Procedures:
Procedures:
1.Combine Italian Dressing and raspberry
filling in large mixing bowl.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, for 12 hours
before service. Stir before serving.
6
7
Sun-dried
Tomato
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
112 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
+
two
ingredients
32 fl. oz.Sun-dried tomatoes in oil,
drained
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, for 12 hours
before service. Stir before serving.
Parmesan Asiago Vinaigrette . . . . . . . . . . . 10
Basil Romano Vinaigrette . . . . . . . . . . . . . . 11
Chipotle Toasted Cumin Vinaigrette . . . . . 12
Feta & Black Olive Vinaigrette . . . . . . . . . . 13
Maple Fig Vinaigrette . . . . . . . . . . . . . . . . . . 14
8
+two ingredients
Ingredients:
Parmesan
Asiago
Vinaigrette
Basil
Romano
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
120 fl. oz.
Ingredients:
Chef’s Finest Italian Dressing,
prepared
™
16 fl. oz.Parmesan cheese,
finely grated
16 fl. oz.
120 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
16 fl. oz.
Romano cheese, finely grated
16 fl. oz.
Fresh basil, chopped
Asiago cheese, finely grated
Procedures:
Procedures:
1.Combine Italian Dressing, Parmesan
and asiago in large mixing bowl.
1.Combine Italian Dressing, Romano
cheese and fresh basil in large mixing
bowl.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
10
11
Chipotle
Toasted Cumin
Vinaigrette
Feta &
Black Olive
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
128 fl. oz.
Ingredients:
Chef’s Finest Italian Dressing,
prepared
™
6 fl. oz.Chipotle peppers in adobo
paste
3 Tbsp.
120 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
16 fl. oz.
Feta cheese crumbles
8 fl. oz.
Black olives, chopped
Cumin seeds, toasted, ground
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Combine Italian dressing, feta cheese
and black olives in large mixing bowl.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
12
13
Maple Fig
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Ingredients:
80 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
32 fl. oz.
Mission figs, dried, chopped
32 fl. oz.
Maple syrup
+
three
ingredients
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
Toasted Sesame Soy Ginger Vinaigrette . 16
Barbecue Vinaigrette . . . . . . . . . . . . . . . . . . 17
Blueberry Vinaigrette . . . . . . . . . . . . . . . . . . 18
Roasted Poblano Vinaigrette . . . . . . . . . . . 19
Strawberry Vinaigrette . . . . . . . . . . . . . . . . 20
14
+three ingredients
Procedures:
Toasted
Sesame
Soy Ginger
Vinaigrette
Barbecue
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
112 fl. oz.
Chef’s Finest Italian Dressing,
prepared
96 fl. oz.Chef’s Finest™ Italian Dressing,
prepared
16 fl. oz.
Soy sauce
16 fl. oz.
Onion, roasted, chopped
4 fl. oz.
Sesame seeds, toasted
16 fl. oz.
Barbecue sauce
4 fl. oz.
Ginger, fresh grated
2 fl. oz.
Hot sauce
™
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
16
17
Blueberry
Vinaigrette
Roasted
Poblano
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 3 days
Shelf life: 5 days
Ingredients:
Ingredients:
64 fl. oz.
Chef’s Finest Italian Dressing,
prepared
112 fl. oz.
64 fl. oz.
Fresh blueberries
8 fl. oz.
Balsamic vinegar
16 fl. oz.Poblano peppers, roasted,
skinned, seeded
1 Tbsp.
Evaporated cane juice crystals
4 fl. oz.
Evaporated cane juice crystals
3 Tbsp.
Cumin seeds, toasted, ground
™
Chef’s Finest™ Italian Dressing,
prepared
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
18
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
19
Strawberry
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Shelf life: 3 days
Ingredients:
64 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
+
four or more
ingredients
64 fl. oz.Fresh strawberries, halved
8 fl. oz.
Balsamic vinegar
1 Tbsp.
Evaporated cane juice crystals
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
Port Wine Vinaigrette . . . . . . . . . . . . . . . . . 22
Asian Vinaigrette . . . . . . . . . . . . . . . . . . . . . 23
Spicy Tomato Vinaigrette . . . . . . . . . . . . . . 25
Dijon Vinaigrette . . . . . . . . . . . . . . . . . . . . . 26
20
+four or more ingredients
Caesar Dressing . . . . . . . . . . . . . . . . . . . . . . 24
Port Wine
Vinaigrette
Asian
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
88 fl. oz.
Chef’s Finest Italian Dressing,
prepared
96 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
24 fl. oz.
Port wine
2 fl. oz.
Fresh ginger, grated
16 fl. oz.
Orange juice
24 fl. oz.
Evaporated cane juice crystals
1 fl. oz.
Maple syrup
16 fl. oz.
Pineapple juice
2 fl. oz.
Shallots, chopped
12 fl. oz.
Soy sauce
2 fl. oz.
Evaporated cane juice crystals
4 fl. oz.
Sesame oil
™
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Blend 48 oz. Italian Dressing and ginger
in blender or food processor. Add
remaining ingredients; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
22
2.Store, refrigerated, until service.
Stir before serving.
23
Caesar
Dressing
Spicy Tomato
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
112 fl. oz.
Chef’s Finest Italian Dressing,
prepared
80 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
10 each
Anchovy filets, minced
32 fl. oz.
Evaporated cane juice crystals
16 fl. oz.
Parmesan cheese
16 fl. oz.
Ketchup
4 fl. oz.
Worcestershire sauce
1 each
Onion, grated
4 fl. oz.
Dijon mustard
1 Tbsp.
Chili powder
1 Tbsp.
Celery seeds
1 Tbsp.
Mustard, dry
™
Procedures:
1.Blend 16 oz. Italian Dressing and
anchovies in blender or food processor.
Add remaining ingredients; blend
mixture until combined.
2.Store, refrigerated, for 12 hours
before service. Stir before serving.
24
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
25
Dijon
Vinaigrette
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Ingredients:
88 fl. oz.
Chef’s Finest™ Italian Dressing,
prepared
16 fl. oz.
Fresh chives, chopped
16 fl. oz.
Dijon mustard
16 fl. oz.
White balsamic vinegar
8 fl. oz.
Clover honey
Enjoy all four
Chef’s Finest™ Dressings!
Made from the finest herbs and spices, each
of our premium dressings delivers premium
flavor without the premium price tag.
Procedures:
1. Place all ingredients in blender
or food processor; blend mixture
until combined.
2. Store, refrigerated, until service.
Stir before serving.
26
Obtain valuable merchandise, including
foodservice equipment, by redeeming
points on every case of Chef’s Finest™
Dressings. For more information, visit
https://www.foodservicerewards.com
1-888-708-2222
www.sugarfoods.com
For more information, call 1-888-708-2222
or email us at [email protected]
Chef’s FinestTM is a trademark of Sugar Foods Corporation.
©2010 Sugar Foods Corporation