RED AND WHITE SEEDLESS GRAPE SALAD
Received this recipe this summer from a friend at a picnic. Great cool and refreshing summer dessert or salad.
Provided by Cooking CF
Categories Fruit
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Using electric mixer at med.speed cream togther cream cheese, sour cream,and granulated sugar.
- Add vanilla, rum, and coconut, mix well.
- Fold in washed and drained grapes and pour mixture into large serving dish.
- Mix pecans and brown suger together and sprinkle over grape mixture. Chill.
Nutrition Facts : Calories 369.9, Fat 19.3, SaturatedFat 8.8, Cholesterol 25.2, Sodium 139.8, Carbohydrate 47.6, Fiber 2.7, Sugar 40.4, Protein 5.3
GRAPE SALAD
Provided by Trisha Yearwood
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
- Just before serving, sprinkle with the brown sugar and pecans.
GRAPE SALAD RECIPE
Steps:
- Rinse and pick over grapes, remove stems and dry completely.
- To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a baking pan. Toast for 6-8 minutes until lightly golden and fragrant. Let cool, then chop.
- To make the dressing: Add Neufchatel, sour cream, sugar and vanilla to a large mixing bowl. Cream together using an electric mixer for 2 minutes or until smooth and fully combined.
- Use a large spatula or spoon to gently fold the grapes and toasted pecans into the dressing until evenly coated. (Reserve 3 tablespoons pecans for garnishing)
- Place into an airtight container and chill for at least 4 hours or overnight.
- Sprinkle the top with brown sugar and garnish with reserved pecans just before serving.
- Store leftovers in an airtight container chilled for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 39 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 4 mg, Fiber 2 g, Sugar 34 g, UnsaturatedFat 6 g
CREAMY GRAPE SALAD
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
GREEN GRAPE SALAD
This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.
Provided by NFOSSAZ
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 60.1 g, Cholesterol 43.3 mg, Fat 27.1 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 11.2 g, Sodium 103.5 mg, Sugar 54.6 g
ROASTED FENNEL AND GRAPE SALAD
When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)
Provided by Hana Asbrink
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 50m
Yield 3 to 4 servings, as a side
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
- Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
- Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
- Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.
NANNY'S GRAPE SALAD
Beautiful on the table, refreshing side dish or light dessert, perfect for a brunch or wedding or baby shower. For years it has been a must-have tradition at our Thanksgiving dinner. May be served immediately, but best if refrigerated for a few hours or overnight.
Provided by DEERING91
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
- Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 31.2 g, Cholesterol 30.8 mg, Fat 20.2 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 85.2 mg, Sugar 28 g
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