1 cantaloupe half, seeded and peeled
7 c. torn fresh spinach
1 1/2 c. fully cooked ham, cubed
1 c. red onion, thinly sliced
1/2 c. green grapes, halved

Dressing:

3 tbsp. orange juice
2 tbsp. cider vinegar
1 tbsp. chopped onion
1 1/2 grated orange peel, optional
1/3 c. vegetable oil or olive oil
1 tsp. poppy seeds
1/3 c. chopped pecans
dash pepper

Cut melon half into 1 inch cubes and place in a large bowl. Add spinach, ham, red onion and grapes. Chill for 2 hours. Place sugar, orange juice, vinegar, chopped onion, orange peel and pepper in a blender. Cover and blend until smooth. With the 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.