Grape Salad

This grape salad was brought to a family gathering by my cousin, Tammy, and her daughter, Mikayla.  Tammy got the recipe from her daughter-in-law, Erica.  I want to thank you all for this fantastic salad.  I can’t tell you how many times I have made this delicious dish.  Well, actually my husband makes it more often than I do to take to work functions.  It’s always a hit.

Since my husband is not one to spend too much time in the kitchen, you know this has to be easy.  He always gets requests for the recipe.

I love to get great recipes that include foods with good nutritional value and grapes are really good for you.  They have lots of antioxidants as well as anti-inflammatory and cardiovascular benefits.

 Grape Salad | Recipe

2 lbs. red grapes
2 lbs. green grapes
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla extract
3/4 c. brown sugar
1 c. chopped pecans or walnuts

Pull grapes off stems and wash thoroughly.  Drain on a clean cloth to dry.  You don’t want too much water in your salad.  Carefully lift cloth and pour into large bowl.  (You might want to do this twice using 1/2 of the grapes each time.)

Blend cream cheese, sour cream, sugar, and vanilla.  Pour over grapes and mix gently to incorporate all the creamy mixture with the grapes.

NOTE:  At this point, I usually pour into a decorative bowl to serve, but if you haven’t slopped up the sides of your mixing bowl, by all means save yourself the extra clean up and use the same bowl.

Spread the brown sugar evenly on top of grape and creamy mixture.  (Do not mix into grapes.)  Sprinkle chopped nuts on top of brown sugar.

Cover and refrigerate at least 1 hour before serving so the brown sugar dissolves into the cream mixture.

It’s that easy.  I’m sure it will be a hit with your family and friends, too.

Low Calorie Option:

You can make this lower in calories if you use low fat cream cheese, low fat sour cream, and substitute white sugar for agave nectar.  But you’ll have to use the brown sugar to make that great caramel taste.


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