I love grape salad. A few weeks ago we grilled out with Ron's family and I brought this dish for a desert/side. I remembered having it at my cousin Debbie's baby shower a few years ago, and love how wonderfully simple it is. If you are not a nut person (sans allergy) I would give it a try. The salty sweet combo of the brown sugar and nuts is delicious with the creamy dressing and plump grapes. A perfect dish for your Memorial Day cookout! We are heading to Door County today and meeting friends on Sunday to go to Celebrate De Pere for Sarah Evans and walking tacos (Ron's favorite!). Enjoy and have a great weekend!
Ingredients
4 cups green grapes
4 cups red grapes
8 oz reduced fat cream cheese
1/2 cup reduced fat sour cream
1/3 cup sugar
1/2 tsp vanilla
1 1/2 cup chopped pecans
2 1/2 Tbl brown sugar
Instructions
Mix cream cheese, sour cream, sugar, and vanilla until smooth (I use a hand mixer). Gently fold grapes into the cream cheese mixture. Spoon into a large serving dish. Allow grapes to chill n the fridge for about an hour before you serve it (this can be kept n the fridge for up to a day before serving). Just before you serve the salad, mix the pecans and brown sugar together in a small bowl. Sprinkle pecan mixture over your salad and serve.
