GOURMET NEWS

Fast-Gro wing Dress It Up Looks to Change Ho w Consumers See Salad Dressing

BY A.J. FLICK

Salads have evolved drastically over the years, from an obligatory side dish of iceberg lettuce with dollops of salad dressing to give it taste to prime-time leafy greens, fresh vegetables and just enough of the right dressing to compliment the ingredients

As the popularity of salads grew, the dressing sector of grocer y stores grew accordingly, from a few shelves to entire aisles

But when it came time for Sophia Maroon to choose a commercial salad dressing for her children that tasted as good as the vinaigrette her mother made, one that didn’t have preservatives and unrecognizable ingredients, the dizzying array of salad dressings came down to none

That’s when Maroon realized that the way we think about salad dressing needed to evolve

“The old salad dressing just masked the flavor of what we were eating,” said Maroon, founder and CEO of Dress It Up Dressing “We were really just

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eating Thousand Island dressing or Ranch dressing

“But salad dressings should be bringing out the amazing flavors of our salads today,” she said “They shouldn’t mask them It’s just the dress, not the person ”