BLT Salad with Olive Vinaigrette

By á-34724

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

Details

Preparation time 25mins
Cooking time 25mins
Adapted from myrecipes.com

Preparation

Step 1

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.