Creamy Grape Salad
If you’re looking for a refreshing, easy-to-make dessert or side…
Servings: 8 servings
Ingredients
Ingredients
- ?4 ounces 115 gramscream cheesesoftened to room temperature
- ?1/2 cup 120 mlsour cream
- ?1 tablespoongranulated sugar
- ?1 teaspoonpure vanilla extract
- ?1 pound 450 gramsseedless green grapesrinsed and patted dry, about 2-2.5 cups
- ?1 pound 450 gramsseedless red grapesrinsed and patted dry, about 2-2.5 cups
- ?2 tablespoonsbrown sugar
- ?2 tablespoonspecanschopped
Instructions
Instructions
- Put the softened 4 ounces (115 g) cream cheese into a large bowl.
- Beat the cream cheese until smooth with an electric mixer or whisk. Add ½ cup (120 ml) sour cream, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract. Beat or whisk until the mixture is creamy and well combined, scraping down the sides of the bowl as needed.
- Add the rinsed and patted dry grapes (both 1 pound/450 g green grapes and 1 pound/450 g red grapes) to the bowl. Gently toss the grapes with a spatula or spoon until all grapes are evenly coated with the cream mixture.
- Transfer the coated grapes to a serving bowl or platter and spread into an even layer.
- Evenly sprinkle 2 tablespoons chopped pecans and 2 tablespoons brown sugar over the top.
- Cover and chill in the refrigerator at least 1 hour before serving, preferably overnight. Serve chilled.
Equipment
- Large Bowl
- Electric Mixer or Whisk
- Spatula or spoon
- Serving Bowl or Platter
- Refrigerator
Notes
This recipe serves 6-8.
Make sure to mix your cream cheese with the sugar, vanilla, and sour cream before you add your grapes into the mix.You want these ingredients to blend perfectly beforehand.
Allow your cream cheese to softenbefore using.
For a lighter salad dressingsubstitute the sour cream with Greek yogurt.
Let the salad chill in the fridge for at least one hour before servingbecause it tastes best when cold.
Slice the grapes in halfhorizontally or lengthwise if you’re feeding little ones.
Make sure to mix your cream cheese with the sugar, vanilla, and sour cream before you add your grapes into the mix.You want these ingredients to blend perfectly beforehand.
Allow your cream cheese to softenbefore using.
For a lighter salad dressingsubstitute the sour cream with Greek yogurt.
Let the salad chill in the fridge for at least one hour before servingbecause it tastes best when cold.
Slice the grapes in halfhorizontally or lengthwise if you’re feeding little ones.