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.

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.