Layered Fruit & Shrimp Salad

• 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 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/Dressings