Traditional dishes like coleslaw beg for a fresh approach. I update mine with almonds, grapes, blue cheese and bacon for a grand bowl of color and crunch.
—JEANNINE BUNGE HARTLEY, IA
PREP: 10 MIN. + CHILLING • MAKES: 8 SERVINGS
1 package (14 ounces) coleslaw mix
3/4 cup sliced almonds, toasted
3/4 cup quartered green grapes
3/4 cup quartered seedless red grapes
1/2 cup crumbled blue cheese
3 bacon strips, cooked and crumbled
1/4 teaspoon pepper
3/4 cup coleslaw salad dressing
Combine the first seven ingredients. Pour dressing over the salad; toss to coat. Refrigerate for 1 hour.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.