1/2 cup salad oil
3 tablespoons vinegar
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 drops bottled hot pepper sauce
1 head romaine, torn in bite-size pieces
1 1/2 cups cooked roast beef cut in strips
3 fresh medium peaches, peeled, pitted, and sliced
1 avocado, peeled, pitted, and sliced
12 cherry tomatoes, halved

In screw-top jar combine first 6 ingredients and 1/8 teaspoon pepper. Cover; shake till blended. Chill. Combine romaine, spinach, and beef in salad bowl. Cover and chill. Just before serving, add peaches, avocado, and tomatoes. Shake dressing; toss with salad. Serves 6.

2 small honeydew melons
2 cups cubed cooked turkey
1 cup sliced celery
1/3 cup mayonnaise or salad dressing
1/3 cup spicy sweet French salad dressing
1 teaspoon chopped green onion
1/2 teaspoon celery seed

Slice melons in half using a sawtooth cut. Remove and discard seeds and pulp. With melon ball cutter, remove melon meat. Remove any remaining melon meat with spoon and use another time. Toss together melon balls, turkey, and celery. Cover; chill. Combine mayonnaise, French dressing, onion and celery seed. Cover; chill. Spoon turkey mixture into melon halves. Pass dressing. Makes 4 servings.

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