Score this football season with salads and slaw | PostIndependent.com
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Score this football season with salads and slaw

Darralee CobaGrand Junction Correspondent

Cool weather means gathering with friends around the TV to cheer on favorite teams and have snacks.Watching football is always more fun with a group of fans (friends). Cheering and shouting instructions to your team is hard work and you can work up an appetite in a hurry. For this particular hunger, one generally needs “man-food,” no wimpy appetizers, but something with some substance. EDITOR’S NOTE: Looking for a way to sneak veggies into the equation? Try these salads for a healthier twist to tailgating:

1/2 head cabbage, shredded1/2 head purple cabbage, shredded1 orange bell pepper, seeded and chopped1 purple bell pepper, seeded and chopped1 onion, chopped3 carrots, grated2 stalks celery, chopped1 1/2 cups cider vinegar1 cup vegetable oil1/2 cup white sugar2 teaspoons dry mustard3 teaspoons dried dill weedIn a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

2 cups frozen Ore-Ida mashed potatoes (firmly packed)1 cup milk12 cup light or regular ranch salad dressing12 cup plum tomatoes, chopped12 cup red, orange and/or yellow bell peppers, chopped14 cup pitted Kalamata or ripe olives, chopped14 cup red onion or chives, chopped14 teaspoon each salt and freshly ground black pepper, or to tastePrepare potatoes according to package directions using 1 cup milk for 6 minutes in microwave (3-4 minutes on stovetop). Stir remaining ingredients into potatoes; cover and chill at least 2 hours before serving.



1 1/2 cups shredded carrots1/3 cup chopped pecans1/3 cup raisins1/3 cup French dressing (substitute with fat-free or low-fat dressing)1 (15 ounce) can pear halves1/2 cup chopped pitted dates1 (3 ounce) package cream cheese, softened (substitute with fat-free or low-fat cream cheese)1 head green leaf lettuce, rinsedIn a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.


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