1 1/4 c. raw rosa marina
2 lg. cantaloupes
3 tbsp. oil
4 tsp. orange juice
4 tsp. vinegar
1 tsp. salt
1/2 tsp. grated orange peel
4 c. cubed cooked chicken
1 c. diced celery
1 c. red seedless grapes
3/4 c. mayonnaise or salad dressing
3/4 c. cashews

Cook rosa marina, drain and rinse with cold water. Cut each cantaloupe into 6 wedges. Remove seeds. Remove melon from rind and cut into cubes, to measure 3 cups.

In large bowl, combine oil, orange juice, vinegar, salt and orange peel. Add rest of ingredients except nuts. Mix well. Cover and refrigerate until chilled. Add cashews. Place cantaloupe wedge on lettuce leaf and spoon 3/4 cup salad into each wedge. Serves 12.