Red, White & Blue Slaw Salad

12 slices bacon
6 cups shredded cabbage
16 tablespoons coleslaw 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.

Makes 6 to 8 servings.