Cantaloups Pecan Salad

[Guest guest]

Taken from The Recipe De Jour elist and modified to be GFCF and vegan. BL

 

 

CANTALOUPE-PECAN SALAD

 

3 ounces soy cream cheese -- softened

2 tablespoons vegannaise

2 tablespoons coconut milk

1/4 cup finely chopped celery

2 tablespoons chopped pecans

1/2 cup Rich's whipped topping

3 cups cantaloupe balls

Lettuce leaves

 

Combine cream cheese, vegnnaise, and coconut milk; beat at medium speed of an

electric mixer until smooth. Add celery and pecans and mix well. Fold in

whipped topping; chill.

 

Spoon cantaloupe balls into lettuce cups formed from outer leaves; top with

dressing. Yield: 4 servings.

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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