Cool off with this refreshing summer Mediterranean Salad that is easy-to-make and full of healthy ingredients.

Ingredients
4 large plum tomatoes, chopped
1 large cucumber, peeled and diced
1 can (15 oz.) garbanzo beans, rinsed and drained
2 cups (8 oz.) Sargento® Shredded Reduced Fat Sharp Cheddar Cheese
3/4 cup reduced fat sour cream
2 Tbsp. fresh lime juice
1/2 tsp. salt
1/4 tsp. black pepper
3 cups (5 oz.) baby spinach leaves
1/4 cup chopped fresh cilantro

Directions

1. Combine tomatoes, cucumber, garbanzo beans and cheese in large bowl.
2. Combine sour cream, lime juice, salt and pepper in small bowl. Add to cheese mixture; toss well.
3. Spoon over spinach leaves; sprinkle with cilantro.

Bring something fresh and unique to the red, white and blue celebrations this weekend with this flavorful Bacon Pear Salad. It will only take 15 minutes to prepare and serves six. Ingredients1/3 cup vegetable oil3 Tbsp. lemon juice1 cup (4 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese, divided1 tsp. Worcestershire sauce1 clove garlic1/4 tsp. salt1 large head romaine lettuce, torn6 slices crisply cooked bacon, crumbled3 pears, unpeeled and thinly sliced1/4 cup minced fresh chivesPepper (optional)Directions

1. Blend oil, lemon juice, 1/2 cup cheese, Worcestershire sauce, garlic and salt in food processor or blender for 10 seconds.
2. Toss lettuce, bacon and dressing in large bowl. Arrange on salad plates; top with pear slices, chives and remaining cheese. Sprinkle with pepper, if desired.

As the summer kicks in to high gear with the BBQ parties and get-togethers , here is a fresh summer dish that will become a favorite.

Sweet Onion Tart

Ingredients
1/4 cup butter or margarine
1-1/2 lbs. (about 3 medium) sweet or yellow onions, thinly sliced
3 eggs or 3/4 cup egg substitute
1 cup light or regular sour cream
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cups (6 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
Unbaked 9-inch pie crust

Directions

1. Preheat oven to 450°F.
2. Melt butter in large skillet over medium heat. Add onions; cook 5 minutes, stirring occasionally. Reduce heat to medium-low, continue cooking 10 minutes, stirring frequently.
3. Beat eggs in large bowl. Add sour cream, salt and pepper; mix well. Stir in onion mixture and 1 cup cheese; pour into pie crust.
4. Bake in preheated 450°F oven 10 minutes. Reduce oven temperature to 350°F; bake 30 minutes more or until golden brown and set in center. Sprinkle with remaining cheese; let stand 20 minutes.
5. Cut into wedges. Serve warm or at room temperature.

Memorial Day traditionally marks the beginning of summer. Whether or not it will be a warm weekend, make sure to get together with friends and bring this delicious Herbed Gougere appetizer.Ingredients1/2 cup (1 stick) butter or margarine1/4 tsp. salt1 cup all-purpose flour4 eggs1 cup (4 oz.) Sargento® Artisan Blends™ Shredded Swiss Cheese, divided1/4 cup (1 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese1 Tbsp. minced fresh parsley1 Tbsp. chopped fresh dill or 1 tsp. dried dill weed1 Tbsp. chopped fresh chives or 1 tsp. dried chivesDirections

1. Preheat oven to 425°F.
2. Heat 1 cup water, butter and salt to a boil in a medium saucepan. Remove from heat and add flour all at once, beating until smooth.
3. Return saucepan to medium heat; cook 5 minutes, stirring constantly, until dough becomes stiff and pulls away from sides of pan.
4. Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
5. Drop heaping tablespoonsful of dough on greased baking sheet creating one 15-inch ring, with dough barely touching. Sprinkle with remaining Swiss cheese.
6. Bake in preheated 425°F oven 25 minutes or until puffed and golden brown. Serve warm.

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INGREDIENTS

3/4 cup chipotle salsa
1 can (8 oz.) diced tomatoes, undrained
1 Tbsp. cider vinegar
1 Tbsp. vegetable oil
1 small onion, thinly sliced
2 cups cooked chicken, coarsely shredded
1-1/2 tsp. salt
24 large corn tortilla chips
1 avocado, peeled and diced
1/4 cup (1 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese

DIRECTIONS

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 24 appetizers

1. Comine salsa, tomatoes and vinegar in blender or food processor; process until smooth; set aside.
2. Heat oil in large skillet over medium heat; cook onions 5 minutes or until tender. Add salsa mixture to onions; simmer 5 minutes or until thickened. Remove from heat; stir in chicken and salt.
3. Arrange chips on serving platter. Top each with heaping tablespoon of chicken mixture, avocado and shredded cheese.

Happy Cinco de Mayo! Impress your friends and family during the weekend’s Mexican festivities by serving this Double Cheddar Polenta.

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INGREDIENTS

1-1/2 cups water
2 cups milk
2 tsp. minced garlic
1 bay leaf
2 tsp. chopped fresh thyme leaves
1-1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup polenta or cornmeal
4 Tbsp. unsalted butter
1/2 cup (2 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
2 Tbsp. Sargento® Artisan Blends™ Shredded Parmesan Cheese

DIRECTIONS

1. In a large, heavy saucepan, combine water with milk, garlic, bay leaf, thyme, salt and pepper. Bring to a boil and slowly add the polenta, whisking constantly.
2. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 5 minutes.
3. Add butter and stir until melted. Add the cheeses and stir well. Serve hot.