Honeydew Salad With Apricot Cream Dressing Recipe

Summary

Servings4Cuisine

Ingredients

 Sour cream1 Carton (1l)
 Pecans and walnuts1/4 Cup (16 tbs), chopped
 Flaked coconut1/4 Cup (16 tbs)
 Apricot preserves2 Tablespoon
 3 to 4 cups honeydew balls, chilled

Directions

Combine first 4 ingredients; stir well.
Spoon melon balls into sherbet or champagne glasses.
Top with dressing.
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