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Creamy and Crunchy Melon Salad
This classic recipe, popular at pass-a-dish occasions and church suppers is very easy to make and is always well received. I normally use a mixture of watermelon, cantaloupe, and Juan Canary or crenshaw melons, but any one variety can be used if you prefer. The recipe can be halved or multiplied as needed.
1 8-ounce package softened cream cheese
1/4 cup mayonnaise
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1/3 cup sugar (or to taste depending on how sweet the melon is)
8 cups well drained cold melon balls
2 cups diced celery
1 cup toasted pecans
Beat the cream cheese, mayonnaise, vanilla, and nutmeg together until light and fluffy. In a large chilled bowl beat the heavy cream and sugar until soft peaks form. Fold in the cream cheese mixture. Fold in the celery. Gently toss the dressing with the melon and refrigerate for up to 3 hours before serving. Sprinkle with the pecans before serving.
Makes 6 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes
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