Pecan Grape Salad (Print Version)
Juicy grapes folded into a creamy vanilla dressing and finished with toasted pecans for a cool, crunchy potluck salad.
# Ingredients:
For the salad
01 -
1 lb (450 g) seedless red grapes
02 -
1 lb (450 g) seedless green grapes
03 -
4 oz (115 g) cream cheese, softened
04 -
1/2 cup (120 g) sour cream
05 -
2 tablespoons mayonnaise
06 -
3 tablespoons granulated sugar
07 -
1 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
For the pecan topping
09 -
3/4 cup (85 g) chopped pecans
10 -
2 tablespoons packed light brown sugar
# Instructions:
01 -
Rinse the grapes under cool running water. Remove stems, discard any soft grapes, and dry the grapes very well with a clean towel.
02 -
Place the pecans in a dry skillet over medium heat. Cook for 4-5 minutes, stirring often, until fragrant and lightly toasted. Transfer to a plate to cool.
03 -
Add the softened cream cheese to a large bowl and beat until smooth. This helps the dressing stay creamy instead of lumpy.
04 -
Beat in the sour cream, mayonnaise, granulated sugar, vanilla, and salt until smooth and evenly blended.
05 -
Add the dry grapes to the bowl and fold gently with a spatula until every grape is lightly coated.
06 -
Cover and refrigerate for at least 1 hour. Just before serving, mix the cooled pecans with brown sugar and sprinkle over the salad.
# Notes:
01 -
Chill for at least 1 hour before serving for the best texture.
02 -
Add pecans just before serving so they stay crisp.
03 -
Leftovers keep refrigerated in an airtight container for up to 3 days.