Instructions: 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.

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