Berry Vinaigrette A light and refreshing dressing. Also a wonderful accompaniment to grilled salmon or chicken. Can be made a day in advance

Ingredients:
2/3 cup Heinz® Apple Cider Vinegar**
1/4 cup sugar** cheese
1 cup extra virgin olive oil
2 cups cut berries (raspberries, strawberries or blackberries)

Instructions:
Whisk all ingredients together in a medium bowl. Cover and store in refrigerator. Serve at room temperature. Can be made a day in advance. **If preferred: Replace with Heinz® Distilled White Vinegar Use 1/3 cup of sugar instead of 1/4 cup Makes about 2 cups Prep Time: 5 minutes.

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Pasta Salad with Sweet Vinaigrette

Ingredients:
2/3 cup Heinz® Distilled White Vinegar
2 tsp Heinz® Worcestershire Sauce
1/4 cup Mustard
1/2 cup extra virgin olive oil
4 cups chopped vegetables
1 lb. dry pasta

Instructions:
Cook pasta according to package. Drain and set aside to cool. In a large bowl, whisk first four ingredients together. Add pasta and vegetables; toss until well coated. Cover and refrigerate until ready to serve. Toss lightly before serving. Serves 4 to 5 Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes

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Marinated Three-Bean Salad Recipe

Ingredients:
2 cans (15 ounces each) dark red kidney beans, drained
2 cans (15 ounces each) butter beans, drained
3 cups fresh or frozen cut green beans
2 cups sliced celery
1 large onion, sliced
1 medium green or red bell pepper, cut into 1-inch pieces
3/4 cup Heinz® White Vinegar
3/4 cup vegetable oil
3/4 cup granulated sugar
2 cloves garlic, minced
1/4 cup firmly packed basil leaves, chopped
2 teaspoons salt
1 teaspoon coarse-ground pepper

Instructions:
In a large bowl, combine all vegetables. In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil. Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times. To serve, drain marinade. Makes 10 to 12 servings (about 10 cups). Note: Salad can be stored in refrigerator up to two weeks.

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Summer Salad Julienne

Ingredients:
1/3 cup Heinz® Wine Vinegar
1/2 cup crumbled blue cheese
2/3 cup vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic, split
8 cups shredded cabbage
1/2 pound cooked ham, cut julienne (about 2 cups)
1/2 pound baby Swiss cheese, cut julienne (about 2 cups)
1/3 cup chopped red onion
1/4 cup chopped fresh parsley
1 can (11 ounces) mandarin oranges, drained
Lettuce

Instructions:
For dressing, blend vinegar into bleu cheese in a small bowl. Stir in oil and mustard; add garlic. Cover dressing; chill to blend flavors. Combine cabbage, ham, Swiss cheese, onion and parsley. Remove garlic and stir dressing well before combining with cabbage mixture. Add oranges and toss lightly. Serve in individual lettuce-lined bowls. Makes 4 servings (about 10 cups).

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