YUMMY GRAPE SALAD

Janet Harwood

By
@JMJOH

I got this recipe from my granddaughter, who brought it to a family gathering. It was a hit with everyone and has become a family favorite ever since. Although it makes a lot, it can be pricey to make ... I wait until grapes go on sale ... made it yesterday because I got seedless grapes on sale for $.99 a pound! Although it is called grape salad, I serve it as a dessert after a BBQ. Very refreshing! (This recipe makes a ton ... and can be easily halved for a smaller amount!)


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Prep:

20 Min

Ingredients

lb
3-4 lbs of seedless green grapes.
lb
3-4 lbs of seedless red grapes
oz
8 oz of softened cream cheese
c
1 cup of white sugar
c
1 cup of sour cream
tsp
1/2 tsp of vanilla
c
1 cup chopped walnuts (i use pecans instead and usually add 1-/12 to 2 cups)

Directions Step-By-Step

1
Rinse batches of grapes in colander, let drain. Line paper toweling on your counter, pick off the grapes from the vines, and place individual grapes on the paper toweling. I then put more paper toweling over the grapes and roll slightly to make sure that the grapes are thoroughly dried. (you definitely need dry grapes so that the sauce will adhere to them and not get runny!) In the largest bowl you have (I use my largest tupperware bowl), gently mix the grapes together.
2
Beat the cream cheese, sugar, sour cream and vanilla together with mixer (I use a hand mixer so I don't have to get out my mixmaster.) This may not look like enough sauce for all of those grapes, but believe me, it makes plenty!
3
Add chopped nuts to the sauce. I do this so that the nuts will stick to the grapes and not fall to the bottom of the bowl. This recipe called for 1 cup of chopped walnuts, but I prefer pecans, and I add 1-1/2 to 2 cups ... I'm just a "nutty" kind of gal! If you don't like nuts, or if you have a nut allergy, omit this step. You will still love this salad!
4
Gingerly fold the sauce into the grapes. I use my clean hands so as to not smoosh the grapes! Refrigerate until you are ready to serve. I think it's better refrigerated overnight ... but a couple of hours should be enough time. YUMMY ... ENJOY!

About this Recipe

Other Tag: Quick & Easy