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Hoosier Eats: Bacon and Blue Coleslaw

Posted at 1:39 PM, May 24, 2017
and last updated 2017-05-24 13:39:14-04

Indiana Grown Members

Chef Bricker’s Brickhouse vinaigrettes

Smoking Goose



16 oz bag of coleslaw mix

2 cups Brickhouse Garlic & Herb vinaigrette 

Season with kosher salt and pepper

2 oz blue cheese crumbles

4 strips of Smoking Goose bacon, cooked and crumbled



In a serving bowl pour vinaigrette. 

Fold in the blue cheese and bacon.

Fold in the coleslaw mix.


Chill 1 hour and serve.