Creamy Grape Salad
This old-school Southern grape salad mixesfresh red and green grapes with rich cream cheese dressing and tops it withbrown sugar and toasted pecans. It's the perfect sweet and tangy side dish thateveryone at your potluck will go crazy for.
Ingredients
- 2 pounds seedless green grapes
- 2 pounds seedless red grapes
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar firmly packed
- 1/2 cup chopped toasted pecans
Instructions
- Prepare Grapes: Wash green and red grapes really well, then dry them completely with paper towels so you don't water down your creamy dressing.
- Make Dressing: Mix soft cream cheese, sour cream, granulated sugar, and vanilla until it's smooth and creamy with no lumps.
- Combine Ingredients: Fold your dry grapes into the cream cheese mix until they're all covered, then put everything in your serving bowl and chill it in the fridge.
- Prepare Topping: Mix brown sugar with chopped toasted pecans in a small bowl for that perfect sweet and crunchy finish.
- Final Assembly: Right before you serve it, sprinkle that brown sugar pecan mix on top so it stays crunchy and doesn't get soggy - ENJOY!!!
Notes
- Make sure your cream cheese is really soft at room temperature so it mixes up smooth and easy.
- Toast your pecans in a 350°F oven for 5-7 minutes until they smell great, then let them cool down completely.
- Put the topping on right before serving so it stays crunchy and the brown sugar doesn't melt away.
- Keep it covered in the fridge for up to 2 days, but it tastes best within 24 hours.
- You can use Greek yogurt instead of sour cream if you want extra protein and less tang.