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Smoked Onion:

  • Onions, red 94.0 g
  • 20g Wood chips

Maple Syrup & Toasted Almond:

  • Nuts, Almonds whole 5.0 g
  • Maple syrup 10.0 ml
  • Hellmann's Signature Vinaigrette 50.0 ml

To assemble:

  • 40g streaky peppered bacon cooked
  • Nuts, Almonds whole 10.0 g
  • Cranberries 15.0 g
  • 25g baby spinach
  • 30g green apple, sliced
  1. Smoked Onion:

    • Place griddle pan on high heat. Place onion (skin on) on griddle pan and sear on all sides. Place wood chips around onion on griddlepan. Cook for 1 minute. Take off heat and place a stainless steel bowl over the onion and woodchips. Allow to ‘smoke’ for 1/2 hour. Peel off skin and discard. Peel off layers of onion and use in salad.

  2. Maple Syrup & Toasted Almond:

    • Place ingredients in a container. Using a stick blender, blend for a second or two just enough to break up almonds.

  3. To assemble:

    • Place spinach on plate. Add the layers of smoked onion. Add the cranberries, almonds and bacon. Drizzle with Hellmann’s Maple & Almond Dressing.