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Honeydew Salad With Apricot Cream Dressing

chef.tim.lee's picture
Ingredients
  Sour cream 8 Ounce
  Chopped pecans/Walnuts 1⁄4 Cup (4 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs)
  Apricot preserves 2 Tablespoon
  Honeydew balls 4 Cup (64 tbs)
Directions

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

Recipe Summary

Cuisine: 
American
Servings: 
4

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