grape salad

4 pounds seedless grapes
1-8 ounce package cream cheese, softened
1-8 ounce container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Wash and dry grapes. If you like, you can cut them in half lengthwise. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Recipe courtesy of Bonita Williams.

Notes:  Everybody loves this recipe.  Matt says, “I think the best ratio of grapes to walnuts is that you get about 1 walnut per three grapes in a bite.”  Since I use pecans, not walnuts, maybe he would like me to change.  Also, it might make a difference if I use chopped nuts instead of whole nuts.

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