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By BARBARA C. WAYLAND Rappahannock News Staff Writer Leading health authorities recommend that we eat five servings of vegetables or fruits each day. One serving is 1/2 cup of cooked vegetables, 1/2 cup fruit or 1 cup of a leafy vegetable. This is very important in our daily lives. We know this proper balance may lower risk of cancer and heart disease because they are low in fat and rich in vitamins, minerals and fiber. With busy schedules, quite often we may overlook different vegetable dishes that are easy and simple. Sometime just a pinch of dill, a drop of lemon juice or a special blend of seasoning can shed a different light on a vegetable dish and it's as if your family was trying it for the first time. Following are a few that I try to include every few days and also contacted other Rappahannock cooks for their special blends. Dilled Carrots Liberally sprinkle dried dill weed over buttered carrots, using about one teaspoon dill for six servings of carrots. Cover and steam about five minutes to bring out flavor. Special Lettuce Salad With Fruit Dressing Tangy dressing, good with fruit 1 small head lettuce or about a pound of leaf lettuce (my preference) 1 one pound can grapefruit and orange sections, drained 1/3 cup prepared French dressing 1/3 cup honey 1 teaspoon celery seed Wash lettuce drain. Tear into small pieces and place on salad plates. Arrange drained fruit on lettuce. At serving time, blend dressing, honey and cel
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