BLT Salad with Olive Vinaigrette
INGREDIENTS
- ☐ 8 thick bacon slices
- ☐ 1 pt. cherry tomatoes, halved
- ☐ 1/4 cup Kalamata Olive Vinaigrette
- ☐ Table salt and pepper to taste
- ☐ 2 romaine lettuce hearts
- ☐ 1/3 cup loosely packed fresh basil leaves
- ☐ 4 hard-cooked eggs, peeled and quartered
- ☐ 4 ounces Gorgonzola cheese, coarsely crumbled
- ☐ Table salt and pepper to taste
PREPARATION
1. Microwave bacon slices according to package directions until crisp. Break slices into large pieces.
2. Toss cherry tomato halves with 1/4 cup Kalamata Olive Vinaigrette; add table salt and pepper to taste.
3. Arrange leaves from romaine lettuce hearts and fresh basil leaves on a large platter; cover and chill up to 1 hour.
4. Place eggs around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and Gorgonzola cheese.
5. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.