Can I use only one color of grapes for this recipe?

Absolutely! While the two colors create a beautiful presentation, the recipe works perfectly with just green or just red grapes. Choose whichever you prefer or have on hand.

Why did my dressing become watery after mixing with the grapes?

This usually happens when the grapes weren't dried thoroughly after washing. Make sure to pat them completely dry with paper towels before mixing with the dressing. Also, if the salad sits for too long, natural juices from the grapes can thin the dressing.

Is there a dairy-free alternative I can use for this recipe?

Yes! Dairy-free cream cheese and coconut yogurt make excellent substitutes for the cream cheese and sour cream. The texture may be slightly different, but the flavor will still be delicious.

Can I make this recipe lower in sugar?

Definitely. You can reduce the granulated sugar in the dressing by half, or replace it with a natural sweetener like honey or maple syrup. You can also omit the brown sugar topping or use just a light sprinkle for flavor.

Creamy Grape Salad Recipe

Description

A delectable and creamy grape salad that combines fresh grapes with a tangy cream cheese dressing, topped with brown sugar and toasted pecans for added crunch and sweetness. Perfect for a refreshing snack or side dish.

Ingredients

Units Scale

For the Salad:

- 2 pounds seedless green grapes (about 4 cups)
- 2 pounds seedless red grapes (about 4 cups)
- 1 (8-ounce) block cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract

For the Topping:

1/2 cup firmly packed light brown sugar
1/2 cup chopped, toasted pecans

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Instructions

Wash and dry the grapes: Wash the green and red grapes thoroughly under running water and spread them out on paper towels to dry completely.
Prepare the dressing: In a large mixing bowl, whisk together the softened cream cheese, sour cream, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
Combine the grapes and dressing: Add the green and red grapes to the bowl of dressing. Gently fold the grapes into the creamy mixture, ensuring they are all evenly coated.
Refrigerate the salad: Transfer the dressed grape salad to a serving bowl or dish. Cover and refrigerate until ready to serve. It is best served chilled.
Add the topping: Just before serving, sprinkle the brown sugar evenly over the top of the salad. Then, sprinkle the chopped, toasted pecans for added flavor and crunch.
Serve and store: Serve the chilled grape salad immediately. If there are leftovers, store them covered in the refrigerator for up to 2 days.

Notes

Ensure the grapes are completely dry before mixing them with the dressing to avoid excess moisture in the salad.
To toast pecans, spread them out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Can be made ahead of time, but add the topping just before serving to maintain its texture.

Nutrition

Serving Size: 1 serving