When my sister-in-law Meg first came to Christmas with Dan, she brought along a delicious grape salad. This has become my go-to side dish for picnics and get-togethers. There are rarely leftovers and when there is that one bowl left, everyone would like to take it home.
Meg's Grape Salad
4-5 pounds red or black seedless grapes
8 oz. cream cheese, softened (do not use low fat, it will clump)
8 oz. sour cream
1/2 cup sugar
Topping:
1/3 cup brown sugar
1 cup pecans, chopped
Mix cream cheese, sour cream and sugar with mixer on medium speed until well-blended. Toss in grapes. Place grapes coated in mixture in large bowl.
Combine brown sugar and chopped pecans and sprinkle over grape mixture. Refrigerate until ready to serve.
Typically, I don't measure the brown sugar or pecans. I simply go by sight to make sure there is a nice, thick topping (i.e., I probably use more than the recipe calls for). This dish is also wonderful if it has time to "sit." I often make it the night before an event.
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