Description
A refreshing and creamy grape salad combining sweet seedless grapes with a luscious blend of cream cheese, sour cream, and brown sugar, topped with toasted pecans for a delightful crunch. Perfect as a light dessert or a fruity side dish for any occasion.
Ingredients
Scale
Fruit
- 1 pound white seedless grapes
- 1 pound red seedless grapes
Salad Dressing
- 4 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
Toppings
- ½ cup pecans, toasted and chopped
Instructions
- Prepare the grapes: Wash and stem both the white and red seedless grapes thoroughly, then set them aside to dry slightly.
- Make the dressing: In a large mixing bowl, blend the softened cream cheese, sour cream, brown sugar, and vanilla extract together until the mixture is smooth and uniform.
- Combine salad components: Gently fold the prepared grapes and the chopped toasted pecans into the cream cheese mixture, ensuring the grapes are evenly coated without breaking them.
- Chill before serving: Transfer the salad to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and to serve cold.
Notes
- Use seedless grapes to avoid any bitterness or difficulty eating.
- Toast the pecans lightly in a dry skillet over medium heat for about 5 minutes, stirring frequently, to bring out their flavor.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh within the first 24 hours.
- For a dairy-free option, substitute cream cheese and sour cream with vegan alternatives.
- To add extra texture, sprinkle a little extra toasted pecans on top just before serving.
