Win a trip to NEW YORK! with Hellmann's Vinaigrettes

The  Staff Canteen

The Staff Canteen

Editor 26th April 2011

Win a trip to NEW YORK!

Go to for your chance to enter the Hellmann's Design a Dish competition for your chance to win a trip to the big apple.

Hellmann's dressings are about more than just offering customers a finishing touch to their salads. The varieties are totally in tune with changing customer tastes and add more appeal to your overall offer and that's why they're great for your business.  Hellmann's vinaigrettes have been created with carefully sourced ingredients to look and taste like scratch made.


The distinctive flavour of Balsamic Vinegar from Modena complements the rich extra virgin olive oil and a strawberry note delivers a well-rounded vinaigrette.


A fresh and dynamic vinaigrette made using basil leaves, Acacia honey and ginger syrup.


A lot of time and effort has gone in to creating this delicious recipe containing the juice of lemons from Murcia in Spain, Acacia honey, mandarin juice and olive oil.


A perfect balance of flavours brought together to achieve a sweet vinaigrette with a sharp finish from the raspberries, red wine vinegar and intense blackcurrant juice.

Sesame Soy

This rich vinaigrette is a perfect blend of sesame oil, soya sauce and roasted sesame seeds to deliver an exciting vinaigrette that will complement a number of dishes. Some of the benefits of the range include natural separation, good stability after shaking, and a one-month refrigerated shelf life once opened. They are all perfect for hot application as well as salad dishes.

Sesame Soy Hellmann's Vinaigrette has scooped gold at the Caterer & Hotelkeeper Excellence in Food & Drink Awards which is an excellent accolade.


Try the recipe below for Sesame Glazed Prawns, perfect as a starter or light bite on your menu.

Sesame Glazed Prawns

1. Chill serving dishes. Place a pan of water on a medium to high heat and bring to the boil. 2. Prepare 900g tiger prawns by removing head and shell. Cut along back and remove vein, cover, label and refrigerate until required. 3. Cook 200g Samphire in boiling water for 2 minutes, remove and refresh in ice water. Drain well once cold. 4. Cut 200g cucumber in long julienne and place into a suitable bowl, add the Samphire and 200g rocket, mix well. 5. Heat a pan over a medium to high heat, add the prawns and cook until lightly golden on each side. Decant 150ml of the Hellmann's Sesame Soy Vinaigrette and reduce over a high heat until prawns are glazed. 6. Serve the salad centre of plate with 3 prawns arranged around and finish with a drizzle of the Hellmann's Sesame Soy Vinaigrette.

Visit our website for more great recipes, salad trends from around the world and FREE front of house POS.

You can also get a FREE sample of Hellmann's Vinaigrettes to try for yourself.

The  Staff Canteen

The Staff Canteen

Editor 26th April 2011

Win a trip to NEW YORK! with Hellmann's Vinaigrettes