With the NFL season beginning this weekend, it’s the perfect time to get together with friends and family. 

Team spirit is at an all-time high with everyone dressed head-to-toe in jerseys and team colors, ready to cheer on their favorite players and boo the opposing team.

The roar of the gameday crowd is always deafening, whether you’re watching the game in person or from your living room.

And there’s always plenty of food to go around.  

Burgers, hot dogs, wings and chips are gameday staples for good reason. They’re easy to whip up and share with a crowd. And they’re delicious too. 

Sometimes, though, it can be tough to find healthier foods on the menu. That’s why Feeding Tampa Bay has got you covered. We’ve created some simple salads that would fit in at any football watch party. 

They’re quick, fresh, and strike the perfect balance between healthy and appetizing.

So whether you’re slinging burgers on the grill in your backyard or tailgating outside Raymond James, these salad recipes are sure to be winners. 

No-cook Collard Green Salad 

A No-cook Collard Green Salad

Prep: 15 mins, Total: 15 mins



8-10 Collard Green Leaves, chopped with stems removed

1 Yellow Bell Pepper, diced

1/2 Cup Red Onion, diced

1/4 Cup Green Onion, sliced

1/2 Cup Grape Tomatoes, halved

1/4 Cup Feta Cheese Crumbles


For Dressing:

1/2 Cup Rice Vinegar

2 Tbsp White Wine Vinegar

3 Tbsp Olive Oil

1 Tsp Garlic Salt

1 Tbsp Sugar

1/4 Tsp Pepper

1/2 Tbsp Herbs de Provence



1) De-stem the collard green leaves.  Roll remaining leaf, and chop. 

2)  For the dressing, add rice vinegar, white wine vinegar, olive oil, garlic salt, sugar, pepper, and herbs de provence to a medium bowl.  Mix well.

3) In a large bowl, add collard greens, yellow bell pepper, red onion, green onion, grape tomatoes, and feta cheese.  Top with dressing.  Toss to combine.  The vinegar dressing softens the collard greens, so make sure to coat well!

4) Refrigerate salad for a minimum of an hour before serving.

5) Enjoy!


Cantaloupe & Cucumber Salad

A Cantaloupe & Cucumber Salad

Prep: 15 mins, Total: 15 mins



1 Cantaloupe, halved and deseeded

1 Cucumber

2 Tbsp Olive Oil

Juice of 1/2 Lemon

1/4 Cup Feta Cheese Crumbles

10-12 Mint Leaves, chopped

Honey, to taste



1) Using a melon baller, create as many cantaloupe balls from the cantaloupe halves as you can.  Add to a large bowl.

2) Halve the cucumber length wise, and then thinly slice.  Add with the melon balls.

3) Mix olive oil and lemon juice to make dressing.

4) Add dressing to cantaloupe balls and cucumber slices.

5) Top with Feta, mint leaves, and drizzle with honey to taste.

6) Toss to combine.

7) Enjoy!


Oh-So-Simple Potato Salad

A Oh-So-Simple Potato Salad

Total: 1 hr 15 mins



4 Russet Potatoes

4 Green Onions, Sliced

1 Cup Sour Cream

1 Cup Mayonnaise

1.5 Tsp Garlic Salt

1 Tsp Pepper

1 Tsp Paprika

Olive Oil, just to coat potatoes



1) Preheat the oven to 425 degrees.

2) Rub russet potatoes with olive oil until fully coated.  Place oiled potatoes on a baking sheet.

3)  Bake potatoes for 1 hour and 5 minutes, or until tender and soft when pierced with a knife.  

4) Once potatoes have cooled enough to hold, cut each in half, and scoop out the insides into a large mixing bowl.

5) Add sour cream, mayonnaise, garlic salt, pepper, paprika, and green onions.

6) Gently toss to combine.

7) Can be served warm, or refrigerated for 2 hours and served cold.


Tip: To Transform this recipe into a loaded potato salad, feel free to add cheddar cheese, bacon and any of your other favorite toppings. 


Summer Squash Noodle Salad 

A Summer Squash Noodle Salad

Prep: 15 mins, Total: 15 mins



2 Zucchini

2 Yellow Squash

1 Cup Grape Tomatoes, quartered

1/2 Cup Green Olives, minced

1/4 Cup Feta Cheese Crumbles


For Dressing:

1.5 Tbsp Italian Seasoning

1/4 Tsp Salt

1/4 Tsp Pepper

3 Tbsp Olive Oil

2 Tbsp White Wine Vinegar



1) For dressing, mix together olive oil, white wine vinegar, salt, pepper, and Italian seasoning in a small bowl.  Set aside.

2) Cut ends off zucchini and yellow squash.  Use a vegetable peeler, and stroke each squash lengthwise to create long and thin "noodles".  Rotate as you peel, and discard once you reach the seeded core.  Put noodles in a large bowl, and gently toss to mix the zucchini and yellow squash.

3)  Add grape tomatoes, green olives, feta cheese crumbles, and dressing to the large bowl.  Toss to combine.

4) Enjoy!


Cranberry Carrot Salad

A Cranberry Carrot Salad

Prep: 15 mins, Total: 15 mins



1 Lb Carrots, Shredded

1 Green Onion, Sliced

3 Tbsp Dried Cranberries, Diced

Honey, to taste


For Dressing:

3 Tbsp Olive Oil

1 Tbsp Lemon Juice

2 Tsp Dijon Mustard

1/2 Tsp Salt

1/4 Tsp Pepper



1) For dressing, mix together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.  Set aside.

2) With a vegetable peeler, peel skin from carrots.  Using the larger end of a grater, grate carrots to make shreds.  Put shredded carrots into a large bowl.

3)  Add green onion, cranberries, and dressing to the large bowl of carrots.  Drizzle with honey to taste.

4) Toss to combine.

4) Enjoy!


Recipes created by Samantha Taylor