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This picnic salad is perfect to pack along for a meal alfresco. If made ahead, cover and refrigerate up to 4 hours. For a dressed-up variation, add crumbled blue cheese and slivered almonds just before serving.

Green Beans & Red Onion Salad

1 (10-ounce) package French-cut green beans
1/2 red onion, thinly sliced
4 tablespoons Italian dressing

1. Cook green beans according to package directions, drain and place in serving dish; toss gently with red onion slices and dressing and serve warm or at room temperature.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.