For a new, refreshing summer salad, cut a small cantaloupe in quarters; remove seeds and rind. Cut each into 3 slices. Combine 3 cups cottage cheese with chopped, fresh mint to taste. For each salad, alternate 3 cantaloupe slices and 3/4 cup cottage cheese atop lettuce on a chilled plate. Divide 2 cups fresh raspberries, washed and drained among the sa lads. Serves 4.