My mom always makes the most delicious food and REALLY does things up around the holidays. We celebrated our COVID Christmas in January at her house last week and out of ALLLLLLLL the varieties of food she made, I found myself going back for seconds (and thirds) of her Green Grape Salad. A week later, sitting poolside in Florida for an adult escape, I can’t stop thinking about that refreshing Green Grape Salad! That just goes to show you that this recipe is enjoyed year round! Minus the quick run to the store, I was able to whip it up in 10 minutes. While my batch is cooling down in the refrigerator, I thought I’d share this simple recipe that is enjoyed by all!
- 4-6 cups seedless grapes (I use green but you can always substitute with your favorite.)
- 8 ounces cream cheese (at room temperature)
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/4 cup light brown sugar
- Wash and dry grapes, pulling off the stems. Set aside.
- In a large mixing bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Use a wire whisk or a mixer on low speed to blend the ingredients until smooth. If you are using cold cream cheese, you may get a lumpy consistency which is not desired.
- Mix in grapes until completely covered.
- Sprinkle with brown sugar and pecans; gently stir
- Refrigerate until ready to serve and enjoy!
Tips and variations:
- Get your cream cheese at room temperature for easier mixing.
- Using a mixer on low speed will help you achieve a smoother, lighter consistency.
- Halve grapes for smaller bites or leave them whole for a longer lasting dish
- Mix up the grapes with your favorite ones
- Use raw or roasted pecans (I prefer mine roasted) or swap out for walnuts or almonds for a different taste
- If you prefer a crispier nut, fold them in right before serving
- Omit the nuts all together and substitute granola
- Garnish with additional pecans and sprinkled brown sugar for presentation.
- This dish is amazing when prepared a day in advance!