Description
A delightful Grape Salad with a creamy, sweet dressing and a crunchy pecan topping. This refreshing salad is perfect for a summer side dish or a light dessert.
Ingredients
Scale
Creamy Dressing:
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Salad:
- 3 pounds seedless grapes (half red, half green), washed and stems removed
Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup light brown sugar
Instructions
- Creamy Dressing: In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and well combined.
- Combine: Add the cleaned grapes to the bowl and gently fold them into the mixture until fully coated.
- Pecan Topping: In a small bowl, mix the chopped pecans and brown sugar. Sprinkle the brown sugar and pecan topping evenly over the grape mixture.
- Chill: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and salad to chill. Serve cold.
Notes
- You can toast the pecans for extra flavor.
- For a lighter version, substitute Greek yogurt for the sour cream.
- This salad is best served the same day but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 23g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
