Fresh Mandarin and Avocado Chicken Salad

Thursday, March 20th, 2014

Serves: 4 people

1 each Chicken breast
2 each Dandy Mandarins (peeled and separated)
1 each Dandy Romaine heart
1 ripe Avocado
½ cup Cherry tomato
½ cup Won-ton crisps
1 teaspoon Sesame oil
1 teaspoon Olive oil
1 tablespoon Red wine vinegar
Salt to taste
Cracked pepper to taste


  1. Begin this recipe by cooking the chicken breast however you choose.  I suggest you cut it in half or butterfly, season it with salt and pepper and grill it.  Once cooked remove and cool down immediately.
  2. Next gather a large mixing bowl, a cutting board and knife.  Chop and wash your romaine lettuce, add to the bowl.
  3. Slice cherry tomato and in half and add to the bowl.
  4. Scoop out avocado and set aside, cubed.
  5. Add mandarin segments to the bowl.
  6. Finally add cooled chicken and wonton crisps.
  7. Toss gently and briefly with salt and pepper.
  8. In a separate bowl mix oil and vinegar together.
  9. Pour the dressing over the plated salad and enjoy!

Light Waldorf Salad

Wednesday, March 19th, 2014

Only half the calories of a traditional Waldorf Salad!


1 Chicken Breast cooked and diced into bite sized pieces
1/2 Green Apple diced
1/2 Red Apple diced
3 stalks of Dandy Celery diced
2 Dandy Mandarins, wedges
1/4 C. Diced Walnuts
2 T Red Onion diced
1/2 C. Fat Free Plain Greek Yogurt
1 T Balsamic Vinegar
Salt and Pepper to taste


  1. Place all of the ingredients into a salad bowl and toss to coat.
  2. You can serve this in a lettuce cup, in a lettuce wrap or in a low-calorie whole grain tortilla

Celery Tabouli

Thursday, March 13th, 2014

Celery 2014 (Professional Taste Award)
From the kitchen of Jeremy Austin


3 tablespoons dried thyme.
3 tablespoons sesame seeds, toasted
1 teaspoon of celery salt
1 teaspoon black pepper
1 cup bulgur wheat
1-3/4 cups of boiling water
2-table spoons of lemon vinegar
2 tablespoons of olive oil
1/2 cup chopped fresh mint
1-1/2 cups of chopped Dandy celery
1/2 cup of fresh Dandy cilantro
1/4 cup chopped toasted walnuts
1/4 cup of crumbled feta cheese


1. In a large bowl, stir celery salt, pepper, thyme, sesame seeds and the bulgur wheat, pour boiling water over the mixture. Let sit until the water is completely absorbed, about 1 hour. Meanwhile, chop your mint, onions, cilantro, celery and toast your walnuts.

2. When the wheat has absorbed all the water and cooled to room temperature, stir in the lemon vinegar and 2 tablespoons of olive oil. Add in the mint, onions, cilantro, celery, walnuts and stir well. Add feta cheese and enjoy.

Mixed Green Salad with Citrus and Nuts

Tuesday, February 25th, 2014


For the salad:

1 Head Dandy Romaine lettuce (washed and chopped)
1 Bundle fresh baby Arugula
½ Red onion (sliced very thin)
1 small English cucumber (sliced thin)
1 Medium Carrot (shredded)
1 Basket Cherry tomato (sliced in half)
1 Dandy Orange (sliced into wedges)
1 Cup Pecans (toasted and chopped)

For the low-sodium dressing:

¼  Cup Champagne vinegar
¼ Cup fresh citrus juice
1 Cup plus 1 Tablespoon Olive oil
Pinch of salt
Pinch of Pepper
1 clove garlic (minced)
2 Teaspoons sugar


1. For this delicious sweet and tangy salad recipe, simply gather a large mixing bowl and a small mixing bowl for your dressing.
2. To the large mixing bowl, add all of your sliced and prepared vegetables (excluding the orange wedges–save those as a garnish on the side of the plate).
3. Toss the salad well, keep dry and undressed until ready to serve, set aside.
4. To make the dressing, simply mince the garlic as fine as possible, add to small bowl.
5. Add all remaining ingredients to the mixing bowl and whisk rapidly.
6. Immediately pour over your plated salad and garnish with chopped pecans and orange wedges.