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BATON ROUGE, La. (WAFB) - In Louisiana, it is understood that fruit is not just for dessert. With its wide range of colors and textures, nothing makes a more beautiful entrée salad than layers of fresh or canned fruit.

Wow your guests with this interesting and unique summer salad at the Fourth and July celebration by combining colorful, healthy fruit with fresh shrimp or seafood of your choice.

Prep Time: 30 Minutes

Yields: 10–12 Servings

Ingredients:

2 dozen (21–25 count) boiled shrimp, peeled, deveined and tailfin intact
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 sliced strawberries
1 cup fresh blackberries
1 cup green seedless grapes
1 cup red seedless grapes
1 cup cubed pineapple
6 apple mint leaves, chopped
1 cup orange juice
1 cup low-fat strawberry yogurt
½ cup chopped pecans

Method:

NOTE: A small melon baller tool can be purchased from most kitchen accessory stores. In a large glass serving bowl, layer fruit alternating strata of color. Once all fruit has been layered, line shrimp in a decorative pattern around edge of bowl. In a separate bowl, whisk together apple mint, orange juice and yogurt.

Sprinkle in pecans and pour yogurt dressing over salad right before serving. Toss mixture to blend dressing into fruit and serve immediately.

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