Description
Cool grape salad brings summer vibes to your table with juicy grapes nestled in a creamy, tangy dressing. Sweet and crunchy toppings create perfect harmony you’ll crave all season long.
Ingredients
Scale
Fruits:
- 4 cups green grapes
- 4 cups red grapes
Dairy and Sweet Components:
- 8 ounces (226 grams) cream cheese, softened
- 8 ounces (226 grams) sour cream
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
Nuts:
- 1/2 cup chopped pecans
Instructions
- Thoroughly cleanse green and red grapes, ensuring complete dryness by gently patting with paper towels.
- Create a creamy mixture by whisking softened cream cheese, sour cream, sugar, and vanilla extract until achieving a silky, uniform consistency.
- Gently fold grapes into the prepared cream mixture, ensuring each grape is evenly enveloped with the sweet coating.
- Elegantly transfer the grape medley to a decorative serving dish, spreading it uniformly.
- Generously garnish the surface with a delectable sprinkle of finely chopped pecans and a light dusting of brown sugar.
- Refrigerate the salad for a minimum of 60 minutes, allowing flavors to meld and intensify, resulting in a refreshingly chilled dessert.
Notes
- Try different grape varieties like seedless, muscadine, or a mix for unique textures and flavors.
- Swap pecans with almonds or walnuts for a different nutty crunch and to accommodate nut allergies.
- Use Greek yogurt instead of sour cream for a protein-packed, tangier version with less fat.
- Make it diabetic-friendly by substituting sugar with stevia or monk fruit sweetener for reduced carbohydrates.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg