FRESH GREENS WITH WALNUT, PEAR & MOZZ TOPPING
Makes 4 Servings

2 tablespoons cider vinegar
2 tablespoons water
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced cucumber
2 large pears, sliced thin
4 cups fresh spinach or salad greens
1/4 cup Rice Mozzarella Flavor Shreds
2 tablespoons chopped walnuts

Combine vinegar, water, olive oil, salt and pepper in a large bowl, stir with a whisk. Add cucumber and pears, tossing well to coat. Arrange 1 cup greens per plate (4 plates total). Divide mixture evenly over greens. Sprinkle each serving with Rice Mozzarella Flavor Shreds and walnuts. Serve and enjoy.

RANCH PASTA SALAD
Makes 10 Servings

8 ounces pasta, uncooked - bowtie or penne
1/2 cup sugar snap peas - julienned
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1/2 cup sliced carrots
7 cherry tomatoes - quartered
1/4 cup diced celery
1/2 cup chopped broccoli
1/4 can sliced black olives
1 cup Veggie Shreds - Pepper Jack and Cheddar Flavor
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
3/4 cup light ranch dressing

Cook pasta as directed on box. Chill. Place all ingredients in a large mixing bowl and mix well. Chill for 20 minutes before serving.