Red White and Blue Slaw Salad (Fresh Flavors May '06)
- 12 slices of Applewood Smoked Bacon
- 6 cups Cole Slaw
- 1 cup coleslaw-type dressing
- 1/2 cup blue cheese, crumbled
- 1 cup cherry tomato, halved
Place bacon in large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cole slaw, and dressing. Mix well. Sprinkle with sliced cherry tomatoes and Pt. Reyes blue cheese. Refrigeratate and serve chilled.