SALADS

GATEWAY SALAD              LAVISH LAYERED FRUIT

GATEWAY SALAD

2/3     cup salad oil
1/3     cup Heinz Wine Vinegar
3       tablespoons honey
2       teaspoons dry mint leaves
1/2     teaspoon salt
8       cups torn salad greens, chilled
11/2     cups cantaloupe balls
2       fresh pears, sliced
1       avocado, peeled and sliced
1       cup grated sharp cheese

METHOD:
Combine first 5 ingredients in jar.  Cover; shake vigorously.
Chill to blend flavors.  Shake again before tossing with 
salad greens and remaining ingredients.

LAVISH LAYERED FRUIT

1      each cantaloupe and honeydew melon
1/4    waterrnelon
2      pints strawberries or 2 packages (10 ounces each)
       frozen strawberries, thawed
2      kiwis
1      pint blueberries or 1 package (10 ounces) frozen
       blueberries, thawed
1/2    pint raspberries (optional)
       Fresh mint leaves
       Very Berry Sauce (recipe follows) 
       Whipped cream (optional)

METHOD:
Cut melons in bite-size chunks or balls.Wash and dry berries, 
discarding any that are spoiled and reserving several for 
garnish.  Slice strawberries; peel and slice kiwis.  In a 
large bowl, place a layer of cantaloupe chunks on the bottom.
Layer next with watermelon, honeydew, and strawberries.  
Repeat with more melons, if any remain, until you near the 
top of the bowl.  Working from the outside edge, in concentric
circles, overlap slices of strawberries, kiwis, blueberries, 
and raspberries, if desired, until you reach the center.  
Garnish with whole berries and mint leaves.  Serve individual 
servings with Very Berry Sauce and a dollop of whipped cream, 
if desired.