Red, White and Blue Slaw Salad recipe

6 servings

12 slices bacon

6 cups shredded cabbage

1 cup cole slaw dressing

1/2 cup blue cheese, crumbled

1 cup cherry tomatoes, halved

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Crumble and set aside.

In a large bowl, combine the bacon, cabbage and dressing.

Mix well.

Sprinkle with sliced cherry tomatoes and blue cheese.

Refrigerate and serve chilled.