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| 1 | large melon (cantaloupe or honeydew) |
| ΒΌ cup | lemon or lime juice |
| 1 pkg (3 oz) | Salami |
| Toothpicks |
Clean and cut melon into 24 pieces (1 inch cubes). Place in bowl and coat with juice. Remove Bridgford Dry Salami from package and separate slices. Fold 1 slice of Bridgford Salami in half and top with another folded slice. Use toothpick to secure to melon piece. Place on large plate or platter. Continue with remaining melon pieces and salami. Cover and keep in refrigerator until ready to serve.
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