Description
A classic Southern side dish featuring fresh red and green grapes in a creamy, sweet dressing, topped with a crunchy layer of brown sugar and toasted pecans.
Ingredients
Scale
2 pounds green seedless grapes (about 4 ½ cups)
2 pounds red seedless grapes (about 4 ½ cups)
8 ounces cream cheese, softened
8 ounces sour cream
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup brown sugar
½ cup toasted pecans pieces
Instructions
- Step 1: Wash the grapes under cold water and spread them on a clean kitchen towel to dry completely. Remove any damaged grapes.
- Step 2: In a large bowl, use an electric mixer to whip the softened cream cheese until it is smooth and has no lumps.
- Step 3: Add the sour cream, granulated sugar, and vanilla extract to the cream cheese. Mix until everything is fully combined and smooth.
- Step 4: Gently add the dry grapes to the cream cheese mixture and toss until the grapes are evenly coated.
- Step 5: Sprinkle the brown sugar and toasted pecans evenly over the top of the grape salad.
- Step 6: Cover the bowl and refrigerate for at least one hour before serving to allow the salad to chill and the flavors to meld.
Notes
Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free dressing.
Make sure grapes are completely dry before mixing them into the dressing to prevent the salad from becoming watery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern