Wednesday, August 11, 2010
Zee French spin on an old summer favorite!
Coleslaw is the quintessential picnic salad, the perfect addition to a barbecue feast. This is one of those recipes I've been making for years. I think I originally found it in a magazine ad back in the 1980's! It's a favorite at our house because we are huge bleu cheese fans. Blue (bleu) cheeses are semi-soft cheeses, marbled with delicate veins of blue-green mold. They tend to be sharp and a bit salty. Roquefort, from the south of France, is one of the world's best-known blue cheeses. You can make your own slaw dressing for this or use Marzetti's Slaw dressing like I did. Using bleu or Roquefort cheese takes this to a whole new level!
Red, White and Bleu Cole Slaw
1 bag shredded green cabbage
1/2 cup bacon bits (Hormel-comes in a jar)
1/2 cup crumbled bleu cheese or Roquefort cheese
1 can pitted, drained small black olives
Sliced cherry or grape tomatoes
Marzetti slaw dressing
Chill all of the above ingredients in salad bowl. When ready to serve, add
1-cup Marzetti slaw dressing and toss to combine. Garnish top with more cherry tomatoes and 1/4 cup crumbled bleu cheese.