Ingredients:

Salad
• 1 Cantaloupe half, seeded and peeled
• 7 cups torn fresh spinach
• 1.5 cups fully cooked ham
• 1 cup thinly sliced red onion
• .5 cup halved green grapes
  Dressing
• 3 T. sugar
• 2 T. vinegar
• 1.5 t. grated orange peel
• .333 cup vegetable oil
• .333 cup chopped pecans, toasted
• 2 T. orange juice
• 1 T. chopped onion
• Dash of pepper
• 1 t. poppy seeds

Cut melon half into .5 inch rings. Cut rings with 1.5 inch star cookie cutter or into 1 inch pieces. Place into bowl. Add spinach, ham, onion, grapes.
Chill 2 hours (at least)
Place sugar, orange juice, vinegar, onion, orange peel, and pepper into a blender.
Blend till smooth. With blender running, gradually add oil till slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans.
Yeilds 6 servings.

© Wendi Los