Mexican Jumping Bean and Cheddar
Grape, Melon and Feta Cheese Salad
Parmesan Crumbed Asparagus on Bocconcini Salad
Sugar Snap Pea and Cheese Curd Salad
Zesty South-of-the-Border Bocconcini
Whipped Ricotta with Honey and Mixed Berries
1 pound fresh green beans
1 red onion
crumbled Feta cheese
Snip ends off the green beans and rinse. While they are drying, slice onion.
Combine green beans, onion, Italian dressing and walnuts, and toss to evenly coat the beans and onions. Top with the Feta and lightly toss together. Cover and refrigerate (overnight is best).