Grape Salad Recipe
Servings 12 servings
Calories 209kcal
Ingredients
- 2 lbs seedless red grapes rinsed and dried
- 2 lbs seedless green grapes rinsed and dried
- 1 cup roughly chopped pecans toasted and divided
- 1 8 ounce block Neufchatel cream cheese, softened (Or regular cream cheese)
- 1 8 ounce container sour cream
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 2-3 Tbsp light brown sugar
Instructions
- Rinse and pick over grapes, remove stems and dry completely.
- To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a baking pan. Toast for 6-8 minutes until lightly golden and fragrant. Let cool, then chop.
- To make the dressing: Add Neufchatel, sour cream, sugar and vanilla to a large mixing bowl. Cream together using an electric mixer for 2 minutes or until smooth and fully combined.
- Use a large spatula or spoon to gently fold the grapes and toasted pecans into the dressing until evenly coated. (Reserve 3 tablespoons pecans for garnishing)
- Place into an airtight container and chill for at least 4 hours or overnight.
- Sprinkle the top with brown sugar and garnish with reserved pecans just before serving.
- Store leftovers in an airtight container chilled for up to 3 days.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 34g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg