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The addition of ham makes this popular salad hearty enough for a main dish.

Source: Better Homes and Gardens


Recipe Summary

25 mins
4 main-dish or 8 side-dish servings


Ingredient Checklist


Instructions Checklist
  • 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 hole or opening in top. Process or blend until mixture is thickened. Stir in poppy seed. Use immediately or cover and chill in the refrigerator until needed. Shake before using.

  • 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.


Prepare dressing; cover and chill up to 3 days. Prepare cantaloupe-spinach mixture as above. Cover and refrigerate for up to 8 hours. Before serving, add pecans; pour dressing over all. Toss to coat.

Nutrition Facts

286 calories; fat 20g; cholesterol 19mg; saturated fat 3g; carbohydrates 19g; insoluble fiber 4g; protein 12g; vitamin a 937.5RE; vitamin c 70.3mg; sodium 507mg; calcium 101mg; iron 4.3mg.