Paula Deen Grape Salad Recipes

GRAPE SALAD

Steps:

• Salad: Wash the grapes (4 pounds) then lay them out on paper towels, turning over at least once, to dry thoroughly.
• In a very large mixing bowl, using a handheld electric mixer, combine the cream cheese (8 ounces), sour cream (8 ounces), sugar (1/2 cup), and vanilla (1 cup) until smooth. Add grapes toss well to evenly coat. Cover and refrigerate at least 4 hours.
• Topping: In a small mixing bowl, combine brown sugar (1 cup) and pecans (1 cup).
• Spread salad out on a large rimmed serving dish or a 9 X 13-inch baking dish. Sprinkle with topping and serve.

TRADITIONAL CHICKEN SALAD

Steps:

• In a large bowl, stir together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

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.

FRIED CHICKEN SALAD

Steps:

• In a small bowl, whisk together olive oil and next 5 ingredients. Cover and refrigerate for up to 5 days. Divide lettuce and next 3 ingredients among 4 serving plates. Top each with 2 chicken tenders, and drizzle with mustard mixture.

ZESTY CUCUMBER SALAD

Steps:

• In a large bowl, whisk together the vinegar, olive oil and sugar.
• Toss in the cucumbers, tomatoes, onion and dill, and season with salt and pepper. Let marinate at room temperature for 20 minutes before 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.

ROMAINE, CUCUMBER, AND GRAPE TOMATO SALAD WITH RANCH DRESSING

Steps:

• For the dressing, whisk together the dressing ingredients; set aside.
• For the salad, chop the lettuce into bite-size pieces; place in a bowl with the tomatoes and cucumber. Toss salad with just enough dressing to lightly coat the greens (reserve extra for another use). Serve immediately.