Edamame, Celery and Fennel Salad with Candied Lemon

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

From the kitchen of Shannon Lehman (Celery 2015)


2 large lemons, very thinly sliced (preferably on a mandoline)

1 cup plus 1 tablespoon granulated sugar

1 1/4 pounds frozen shelled edamame (4 cups), thawed

1 head of celery, thinly sliced (6 cups)

2 fennel bulbs—trimmed, cored and very thinly sliced (6 cups)

1 cup flat-leaf parsley leaves

1 medium shallot, very thinly sliced

1/4 cup low-sodium soy sauce

1/4 cup unseasoned rice vinegar

1/4 cup toasted sesame oil

2 teaspoons Sriracha or other hot sauce

Salt and freshly ground black pepper

1 1/2 tablespoons white sesame seeds

1 1/2 tablespoons black sesame seeds


1.  In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat.

2.  Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes.

3.  Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.

4.  Meanwhile, bring a large saucepan of water to a boil over high heat. Add the edamame and cook until they are tender, about 2 minutes.

5.  Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl.

6.  Add the sliced celery, fennel, parsley and shallot.

7.  In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper.

8.  Whisk in the chopped candied lemon.

9.  Add the dressing to the salad and toss well to coat thoroughly.

10. Sprinkle the salad with the white and black sesame seeds and serve right away.

Potato Salad with Pickled Celery

Thursday, May 7th, 2015

This potato salad uses sour cream instead of the traditional mayonnaise. The pickled celery adds the perfect crunch to every bite of this crowd pleasing side dish.


8 medium yellow potatoes (about 2 ½ lbs)
2 tablespoon honey
½ of a red onion, diced
⅓ cup DANDY® celery, chopped (Optional: try them quick pickled for added flavor!)
2 chopped mini dill pickles
1 ¼ cup sour cream
1 ½ tablespoon white vinegar
2 tablespoon honey dijon mustard
2 tablespoons minced cilantro
½ tsp salt
¼  tsp pepper
4 hard boiled eggs


1. Boil potatoes whole with skins on until they are very fork tender but not turned to mush. Cool until they can be safely handled. Chop into bite sized pieces leaving skins on.

2. Pour honey over hot potatoes and stir to coat. Add red onion, pickled celery, and dill pickles to potatoes.

3. Combine sour cream, vinegar, mustard, cilantro, salt and pepper in small bowl. Pour over potatoes and stir until potatoes are thoroughly coated.

4. Hard boiled eggs can either be diced and mixed in or sliced and arranged on top for a nice presentation.

5. Serve immediately or refrigerate overnight before serving.

Recipe by The Adventure Bite.

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