Name: BLT Salad with Olive Vinaigrette
Total time: 25 min
Yield: Makes 8 servings
Ingredients: 8 thick bacon slices; 1 pt. cherry tomatoes, halved; ¼ cup Kalamata Olive Vinaigrette; Table salt and pepper to taste; 2 romaine lettuce hearts; ⅓ 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

Microwave bacon slices according to package directions until crisp. Break slices into large pieces. Toss cherry tomato halves with 1/4 cup Kalamata Olive Vinaigrette; add table salt and pepper to taste. Arrange leaves from romaine lettuce hearts and fresh basil leaves on a large platter; cover and chill up to 1 hour. Place eggs around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and Gorgonzola cheese. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.

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BLT Salad with Olive Vinaigrette

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