Apricot Salad

This easy fruit salad is a great side dish at a summer potluck or a hearty fall dinner. It calls for canned apricot halves, so it can be made year-round.

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Ingredients:

• 1 28-oz. can apricot halves, reserve juice  
• 2 cups chopped pecans  
• 2 cups grated cheddar cheese    
• Dressing:  
• 4 eggs, well beaten  
• 1 cup sugar  
• 4 tblsps flour  
• Juice of 1 lemon  
• Juice from apricots

Method

Mix dressing ingredients well in a small sauce pan and boil while stirring until thickened. Make layers of apricots, nuts, and cheese, in medium-size glass bowl. Top each layer with dressing. Repeat until all layers are used. Chill before serving.

Notes:

Number of servings:

Submitted By: witshue
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