- 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
- 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
- 2 dozen (21-25) count boiled shrimp
- 2 cups crawfish tails
- 1 recipe fruity yogurt dressing
- 1/2 cup chopped pecans
In a large glass serving bowl, layer fruit by alternating different 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.
*Can be found in the Soups/Sauces/DressingsShare This: