combination of fruit desired. Place this in the cantaloupe shells after
cutting points in the top edge. Garnish with the balls cut from the
cantaloupe and serve with any desired dressing.

83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
pineapple makes a delicious salad. It may be combined with various
foods, but is very good when merely nuts and salad dressing are used, as
in the accompanying recipe.

Place slices of canned pineapple on salad plates garnished with lettuce
leaves. Mix whipped cream with salad dressing until the dressing becomes
stiff, and place a spoonful or two of this in the center of each slice
of pineapple. Sprinkle generously with chopped nuts, English walnuts or
pecans being preferable.

HIGH-PROTEIN SALADS

84. Salads that are made with cheese, eggs, fish, or meat may be classed
as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
are characterized by the protein they contain. Of course, those made
almost entirely of meat or fish are higher in this food substance than
the others. However, the salads that contain a combination of cheese and
fruit are comparatively high in protein, and at the same time they
supply to the diet what is desirable in the way of a fruit salad.

[Illustration: FIG. 11]

85. POINSETTIA SALAD--Cream cheese, such as Neufchatel or Philadelphia
cream cheese, combines very well with some fruits and vegetables. It is
used with pineapple and cherries in the preparation of poinsettia salad,