Grape Salad
Grapes in a cream cheese mixture sprinkled with brown sugar and pecans
Equipment
- 9x13-inch serving dish
Ingredients
- ½ cup chopped pecans, toasted (toasting is optional)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups green seedless grapes
- 3 cups red seedless grapes
- ¼ cup brown sugar (optional)
Instructions
- Toast the pecans in a skillet on medium-low heat until fragrant and slightly browned. Pour onto a plate and let cool.
- Beat the cream cheese, granulated sugar, and vanilla with a mixer on medium speed. Stir in the sour cream.
- Wash the grapes and dry them. If they are large or you prefer smaller bites, cut them in half--otherwise, leave them whole. Stir them into the cream cheese mixture.
- Place the grape mixture into a 9 x 13-inch serving dish. Sprinkle brown sugar and pecans on top. Store in the refrigerator.
Notes
Brown Sugar
The original recipe calls for 1/2 cup of brown sugar sprinkled on top. I reduced the amount, so this salad has less sugar. Add the omitted 1/4 cup if you prefer a sweeter dish.Substitution
You can substitute 8 ounces of mascarpone for the cream cheese.Nutrition
Calories: 283kcalCarbohydrates: 44gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 212mgPotassium: 367mgFiber: 2gSugar: 40gVitamin A: 272IUVitamin C: 4mgCalcium: 150mgIron: 1mg
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