GOLD COAST SALAD

Generously line a large platter dish with fresh baby spinach leaves . Marinate 500gm of cooked , shelled ,de veined prawns but retaining the tail in a half a cup of French dressing for 30 minutes . Slice 3 peeled oranges into segments and slice 500gm of ham off the bone into strips and toss together . I drained 2 tins (432 gm each ) of pineapple rings and patted these dry with paper towel . Drain the marinating prawns with a slotted spoon and arrange in a circle around the spinach leaf lined platter dish . Pile the sliced ham and orange segments in the centre of the dish . Garnish with pineapple slices topped with scoops of cottage cheese and sprinkled with flaked almonds .