Spinach Salad with Orange Poppyseed Dressing

1/2 of a small cantaloupe

7 cups torn fresh spinach

1 cup cubed cooked lean ham

1/2 of a medium red onion, thinly sliced

1/2 cup toasted pecan halves

1-1/2 teaspoons finely shredded orange peel

2 tablespoons orange juice

2 tablespoons vinegar

1 tablespoon finely chopped onion

Dash pepper

1/3 cup salad oil

1 teaspoon poppy seed

3 tablespoons sugar

1. In a food processor bowl or blender container, combine sugar, orange peel, orange juice, vinegar, the finely chopped onion, and pepper. Cover and process or blend until combined. With the processor or blender running, slowly add salad oil in a steady stream through the hole or opening in the top. Process or blend until mixture is thickened. Stir in poppy seeds. Use immediately or cover and chill in the refrigerator until needed. Shake before using.

2. Remove the seeds and peel from the cantaloupe. Thinly slice the cantaloupe lengthwise; using miniature cutters, cut the melon into stars. (Or, use a melon baller to scoop the melon half into balls.) In a large serving bowl toss together cantaloupe, spinach, ham, and red onion. Add pecans; pour half of the dressing over all. Toss to coat. (Cover and chill remaining dressing up to 3 days.) Makes 4 main-dish or 8 side-dish servings.