Thanksgiving is coming and an easy button would be handy for some sides. This grape salad recipe delivers: simple and delicious, it can be assembled in advance. No need for the Break Glass and Pull in Case of Panic switch.
The ingredient list is short. Starts with – you guessed it – grapes! I like a mix of red and green grapes, just for appearance’s sake. There are different ways to handle the grapes. Some like the grapes whole, which certainly makes prep time a snap, but I like the approach taken by Country Living, which is to cut at least half of the grapes in half. This makes the eating easier and still retains the winning appearance of whole grapes. Go either way – you do you.
The dressing is a combination of cream cheese, sour cream, a touch of salt and a little brown sugar. Whip that up until it’s creamy, then, gently stir in the grapes.
At this point the salad can go in the fridge to chill while you fuss over (thousands of) other things.
After all my easy peasy advice, I’m going to give you a chore that’s OPTIONAL: Just before serving add a topping of lightly chopped pecans and brown sugar.
This dresses up the salad and gives it a crunchy, satisfyingly nutty contrast.
This grape salad is such a light contrast to the heavy dishes of the holidays. Every bite releases a sweet burst of grape juice that is perfectly complemented by the cream cheese dressing. And, if you have a big crowd, it’s easily doubled.
Note: Children love this salad. But do keep in mind that whole grapes can be a choking hazard. So, for a younger crowd consider cutting up all the grapes.
(This is so easy it should be called Stress Relieving Salad).
- 2 ½ lb. red and green seedless grapes
- 4 oz cream cheese room temperature
- ½ cup sour cream
- ¼ tsp salt
- 2 TB brown sugar
- ½ cup pecans optional for topping
- 1 TB brown sugar optional for topping
- Halve half of the grapes.
- Mix together cream cheese, sour cream, salt and 2 tablespoons brown sugar. Once combined and the sugar is dissolved, add grapes and gently stir to coat.
- Optional: Top with pecans and 1 tablespoon brown sugar just before serving.