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.

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

Directions:

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.

Number of Servings: