Feta
WISCONSIN FETA AND WHITE BEAN SALAD
1/4 cup lemon juice 1/4 teaspoon pepper 1/4 cup olive oil 5-1/4 cups cooked, drained white     beans or 3 cans (about 16 oz. each),     drained 3/4 thinly sliced green onion 1 pound tomatoes (about 2 large),     seeded and diced 1 cup (4 oz.) crumbled Wisconsin     Feta cheese 1/4 cup chopped, fresh parsley 2 tablespoons chopped, fresh dill     or 2 teaspoons dried
Mix lemon juice and pepper.  Beat in oil; reserve.  Combine remaining ingredients.  Fold in reserved dressing.  Chill to marry flavors.   Serve at cool room temperature.  Makes 8 servings.
Tip: To reduce the salt content in Feta, rinse it with cold water or soak in water or milk prior to serving.  When you need additional brine, mix 1 tablespoon salt per cup of cool water.

WISCONSIN 7-LAYER SALAD

Dressing: 1/2 cup plain yogurt 1/2 cup buttermilk 1/4 cup mayonnaise 1/2 cup (2 oz.) Wisconsin Feta cheese,     crumbled 1 teaspoon sugar 1/4 teaspoon dried dill weed 1/4 teaspoon dried basil leaves 1/8 teaspoon ground white pepper Salad: 1 (9 oz.) package refrigerated     uncooked cheese tortellini 2 cups shredded red cabbage 6 cups torn spinach leaves 2 cups (8 oz.) Wisconsin Mozzarella     cheese, cubed 1 cup cherry tomatoes, halved 1 small red onion, thinly sliced 8 slices bacon, cooked and crumbled

Combine dressing ingredients in blender or food processor.  Process until smooth.  Set aside. Cook tortellini to desired doneness; drain; rinse with cold water.  In a clear glass 13 x 9-inch baking dish, layer cabbage, spinach tortellini, Mozzarella cheese, tomatoes and onions.  Pour Feta dressing evenly over top; sprinkle with bacon.   Refrigerate 3 to 4 hours or until serving time.  Makes 8 to 10 servings.

Tip: Personalize by substituting Wisconsin Style Havarti®, Fontina or Monterey Jack cheese for Mozzarella.

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