Grape Salad Recipe 38

GRAPE SALAD

Steps:

• Beat cream cheese, sour cream granulated sugar and vanilla extract until smooth.
• Fold in grapes until evenly coated. Cover with plastic wrap and refrigerate for at least one hour, best if overnight.
• Just before servings, sprinkle with brown sugar and pecans.

EASY GRAPE SALAD

Steps:

• Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
• In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
• This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

BEST GRAPE SALAD

Steps:

• Wash and stem grapes.
• Set aside.
• Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
• Stir grapes into mixture, and pour in large serving bowl.
• For topping: Combine brown sugar, and crushed pecans.
• Sprinkle over top of grapes to cover completely.
• Chill overnight.

CREAMY GRAPE SALAD

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

GRAPE SALAD

Steps:

• Halve half of the grapes.
• Stir together cream cheese, sour cream, salt, and 2 tablespoons brown sugar in a bowl until sugar is dissolved. Add grapes and stir gently to coat.
• Top with pecans and remaining brown sugar just before serving.

GRAPE SALAD RECIPE - (3.8/5)

Steps:

• Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When this recipe is done, you can use the low fat sour cream and cream cheese. You can also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.

GRAPE SALAD

Steps:

• 1. Wash and dry grapes well, or wash grapes the day before the salad is made. If grapes are moist, the dressing will not stick to them.
• 2. Mix all ingredients (besides grapes) well. Pour over grapes. Refrigerate.
• 3. When ready to serve, sprinkle brown sugar on top along with half a cup of pecan chips. Enjoy!

GREEN GRAPE SALAD

Steps:

• Wash and dry grapes. 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.

GRAPE SALAD

Steps:

• Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
• Just before serving, sprinkle with the brown sugar and pecans.

CUCUMBER AND GRAPE SALAD

Steps:

• *NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
• In a large salad bowl, combine the cucumbers, grapes and celery.
• In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
• Season with freshly ground black pepper.
• Cover and chill until ready to serve.

CREAMY GRAPE SALAD RECIPE

Steps:

• Combine cream cheese, brown sugar, and vanilla with a hand mixer on medium until fluffy. Mix in whipped topping.
• Add grapes to the cream cheese mixture and stir to combine.
• Refrigerate for at least 2 hours. Top with pecans and additional brown sugar if desired.

SALADS WITH GRAPES - WALDORF SALAD

Steps:

• In a small bowl, whisk together the yogurt, lemon juice, zest, salt, and pepper till combined.
• In a larger bowl, mix together the grapes, celery, apples, and cilantro. Then stir in the yogurt dressing.
• Top with walnuts and serve.

GRAPE SALAD

Steps:

• Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.
• Notes from Paula's test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance.

ROASTED FENNEL AND GRAPE SALAD

Steps:

• Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
• Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
• Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
• Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

GRAPE SALAD

Steps:

• Keep the grape salad ingredients ready.
• To a mixing bowl, Stir in yogurt, brown sugar, sugar, vanilla essence. Mix to combine.
• Stir in grapes.
• Sprinkle sliced almonds and Refrigerate before you serve.