3 c. torn lettuce
3 c. green, red, or blue or black grapes, separated into two portions
1 pt. cottage cheese
1 1/2 c. sliced celery
3 c. torn fresh spinach
2 c. cantaloupe balls
2 c. fresh pineapple chunks
Honey-lime dressing

In a 4-quart, straight sided clear glass or plastic container, layer the lettuce, half with grapes, cottage cheese, celery, and spinach. Top with cantaloupe, pineapple, and the remaining grapes. Pour honey-lime dressing evenly over the salad. Refrigerate, covered, for 4 to 6 hours. To serve, spoon from bottom to include all the layers. Make 8 servings.

HONEY-LIME DRESSING:

Combine 2/3 cup salad oil, 3 tablespoons fresh lime juice, 2 tablespoons honey, 1 1/2 teaspoons dry mustard, and 1 teaspoon seasoned salt; mix well. Stir in 1/3 cup crumbled blue cheese, if desired. Makes about 1 1/3 cups.