| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Salads, Taste of ho | 6 | Servings | |
INGREDIENTS
| 1 | Cantaloupe half; seeded and peeled | |
| 7 | c | Fresh spinach; torn |
| 1 1/2 | c | Fully cooked ham; cubed |
| 1 | c | Red onion; thinly sliced |
| 1/2 | c | Green grapes; halved |
| 3 | tb | Sugar |
| 2 | tb | Orange juice |
| 2 | tb | Vinegar |
| 1 | tb | Chopped onion |
| 1 1/2 | ts | Grated orange peel |
| 1 | ds | Pepper |
| 1/3 | c | Vegetable oil |
| 1 | ts | Poppy seeds |
| 1/3 | c | Chopped pecans; toasted |
INSTRUCTIONS
DRESSING Cut melon half into 1/2-in. rings. Cut rings with a 1 1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion, and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange peel and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans. Yield: 6 servings. NOTES : "'Cantaloupe really 'stars' in this delicious salad-especially if you cut pieces into that shape,' remarks Kathy Crow of Payson, Arizona. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #687 by [email protected] on Jul 23, 1997
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