Madison at The Range Newsletter

Ingredients:
2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups sliced peaches
2 cups sliced pears
2 cups quartered orange sections
2 cups sliced plums
1 cup fresh blueberries
1 cup fresh strawberries
1 cup cubed pineapple
2 dozen (21-25) count boiled shrimp
2 cups crawfish tails
1 recipe fruity yogurt dressing
1/2 cup chopped pecans

Directions:

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

Fruit is not just for dessert anymore! With its wide range of colors and textures, nothing makes a more beautiful entree salad than layers of fresh or canned fruit. Why not create an interesting and unique summer salad by combining colorful, healthful fruit with fresh shrimp or other seafood?