Creamy Grape Salad
Crisp red and green grapes tossed in a cream cheese and sour cream dressing. Top it with brown sugar and pecans just before serving, for a crowd favorite potluck dish.
Yields 20 servings
Ingredients
- 2 pounds seedless red grapes
- 2 pounds seedless green grapes
- 8- oz (226 g) brick cream cheese, softened
- 1 cup (240 g) sour cream
- ⅓ cup (68 g) granulated sugar
- 1 tsp vanilla extract
Topping:
- ¼ cup (50 g) brown sugar
- ¼ cup (28 g) chopped pecans
Instructions
- Rinse and drain grapes. Pluck grapes off of stems. Set aside.
- Beat the cream cheese, sour cream, sugar, and vanilla together in a large bowl with an electric hand mixer.
- Add the grapes and fold together with the cream cheese dressing.
- Transfer grape salad to a serving bowl and refrigerate until ready to eat. Then sprinkle with brown sugar and pecans just before serving.
Notes
- Store grape salad in an airtight container in the fridge up to 5-7 days.
- NOTE: The dressing does separate a little bit after storing in the fridge, but stirring it up solves that problem. Be sure to only top what you are going to eat with the brown sugar and pecans, otherwise the sugar will dissolve and the pecans may soften.
Nutrition
Serving: 1/2 cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 42mg | Fiber: 1g | Sugar: 20g