Although both of these wonderful salads include tomatoes, bacon, hard-boiled eggs and blue cheese, they both have unique ingredients that blend together to create two completely different meals.

BLT SALAD WITH OLIVE VINAIGRETTE

Cook 8 slices of bacon until crisp. Chop. Toss 1 pint of cherry tomatoes, halved, with 1/4 cup Kalamata Olive Vinaigrette, add salt and pepper to taste. Chop leaves from 1 to 2 romaine lettuce hearts. Arrange on a platter, along with 1/3 cup fresh basil leaves, chopped. Top with 4 hard-cooked eggs, peeled and quartered, the tomatoes and bacon. Sprinkle with 4 ounces of Gorgonzola cheese, coarsely crumbled. Add salt and pepper to taste. Serve with remaining vinaigrette.

KALAMATA OLIVE VINAIGRETTE

Whisk together 1/2 cup olive oil, 1/3 cup finely chopped Kalamata olives, 1/4 cup red wine vinegar, 2 tablespoons each chopped fresh basil and oregano, 2 minced garlic cloves, and 1/2 teaspoon sugar. Season to taste with salt and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, July 2013

www.southernliving.com/

OLD FASHIONED COBB SALAD

chopped romaine lettuce

2 pints cherry tomatoes, halved

2 cooked chicken breasts, cut into 1/2-inch cubes

12 strips bacon, cooked until crisp and chopped

6 hard-boiled eggs, sliced

1 cup crumbled blue cheese

2 avocados, cut into 1/2-inch cubes

Old Fashioned French Dressing (see recipe below)

Place lettuce in a bowl. Top with cherry tomatoes, chicken, bacon, eggs, cheese and avocados. Serve with dressing.

OLD FASHIONED FRENCH DRESSING

1/2 cup red wine vinegar

1/4 teaspoon sugar

juice of 1/2 lemon, freshly squeezed

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1 clove garlic, minced

1 cup olive oil

Shake all ingredients except oil together in a large jar. Wait 15 minutes. Add oil and shake again. Set aside for an hour before using.

Enjoy!

Recipe adapted from The Wall Street Journal, June 2011

www.wsj.com/public/page/magazine-food.html