Grape Salad with Pecans and a Crunchy Topping

TahiraJaved

Grape Salad with Pecans and a Crunchy Topping

This creamy grape salad combines red and green seedless grapes with a smooth dressing of cream cheese, sour cream, sugar, and vanilla. Dried grapes and well beaten dressing keep the coating thick and clingy. Toasted pecans add crunch just before serving. It takes about 15 minutes of hands on work and suits potlucks, picnics, and holiday tables.

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Prep Time 15

Chill Time 1 15

Total Time 1 30

Servings: 8 People

Course: Dessert, Salad, Side Dish

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

For the Grapes:

2 pounds seedless red grapes about 4 cups
2 pounds seedless green grapes about 4 cups

For the Dressing:

8 ounces cream cheese softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract

For the Topping:

1/2 cup chopped pecans toasted
1 tablespoon brown sugar

Equipment

1 Electric hand mixer beats the cream cheese smooth
1 Colander drains the washed grapes
1 Clean kitchen towels dry the grapes so the dressing clings
1 Large mixing bowl holds the salad with room to fold
1 Small dry skillet toasts the pecans evenly

Method

Rinse the grapes, remove them from the stems, and dry them completely.
Beat the softened cream cheese until smooth.
Add the sour cream, sugar, and vanilla, and beat until light and fluffy.
Fold in the grapes until evenly coated.
Chill for at least 1 hour.
Toss the pecans with the brown sugar, sprinkle over the salad, and serve cold.

Dry the grapes thoroughly so the dressing stays thick.

Notes

Use full fat cream cheese and sour cream for the creamiest coating.
Toast the pecans over medium heat for 3 to 4 minutes until fragrant.
Add the pecans just before serving so they stay crunchy.

STORAGE:

Store the salad in an airtight container in the refrigerator for up to 3 days, keeping the pecans separate until serving. Freezing is not recommended, since the grapes turn mushy and the dressing separates.