Recipe of Fruit Salad With Nuts

   1      each          Honeydew melon -- small
   2      each          Oranges
   1      cup           Blue grapes
                        Lettuce leaves
  12      each          Walnut halves
                        ----------dressing----------
   8      ounces        Yogurt -- (1 container)
   1      tablespoon    Lemon juice
   1      tablespoon    Orange juice
   1      tablespoon    Tomato catsup
   2      tablespoons   Evaporated milk
                        Salt -- dash
                        White pepper -- dash

Scoop out melon with melon baller.  Cut peel from oranges, remove white
membrane, and slice crosswise.

Cut grapes in half and remove seeds.  Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.

Toss salad just before serving.

Fruit salad with Nuts 2

   1      cup           Blue Grapes
   1                    Honeydew Melon -- Small
                        Lettuce Leaves
   2                    Oranges
  12                    Walnut Halves
                        -----DRESSING-----
   8      ounces        Yogurt -- (1 Container)
   2      tablespoons   Evaporated Milk
   1      tablespoon    Lemon Juice
                        Salt -- Dash
   1      tablespoon    Orange Juice
                        White Pepper -- Dash
   1      tablespoon    Tomato Catsup

Scoop out melon with melon baller.  Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

Fruited Rice Salad on the Half

   4      cups          brown rice, cooked
     1/4  cup           raisins
     1/2  cup           dried apricots  -- chopped
     1/2  cup           pecans  -- chopped
   2                    avocados
                        -----Vinaigrette-----
     1/4  cup           safflower oil  -- or veg oil
   1      tablespoon    lemon juice
   1      tablespoon    red wine vinegar
   1      teasoon       honey
     1/4  teaspoon      coriander  -- ground
     1/4  teaspoon      Dijon mustard
                        Salt and pepper to taste

Chill rice.  Pour boiling water over raisins and apricots in small
bowl.  Let stand 10 minutes, drain and cool.  Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes.  Remove
from oven, set aside.  Prepare Vinaigrette Shake all ingredients together in tightly covered container).  Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour. 

Just before serving, halve, seed and peel avocados.  Fill each half with
rice salad and serve.

Fruited Spinach Salad

     1/4  cup           Vinegar -- white wine
   2      tablespoons   Honey
   3      tablespoons   Oil -- salad
   1      teaspoon      Poppy seed
     1/2  teaspoon      Mustard -- dry
   8      cups          Spinach, fresh -- torn
                        Papaya -- medium  *
   1 1/2  cups          Grapes, seedless -- halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed.

In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes.  Shake dressing again and pour over salad. Toss to coat.
Serve immediately.