Grape Salad – The Food of Love
There were no sour grapes here! My niece is getting married in two weeks and we decided to shower her with gifts to fill her pantry. We celebrated young love, family and great food. New friendships were cultivated with the joining of these two families and recipes were gathered for future get-togethers. Since grapes have gotten a bad wrap with the whole “grapes of wrath” thing, I decided to rename them the food of love. So one of the dishes we served was Grape Salad.
We began with a happy centerpiece of the bride-to-be’s favorite flower. Sunflowers.
Coal bucket full of sunflowers.
And we accented with these lovely yellow Gerberas, scattered throughout the house in mason glass jars.
We played Bridal Shower Bingo and a bride/groom trivia game. Lots of fun. Lots of laughter. And lots of food.
This salad is delicious and with the brown sugar and pecan topping, could also be served as a summer dessert.
I used a mix of green and red grapes and found out a little secret I’ll share with you. It may not be this way all the time, but the red grapes are much easier to stem.
I discovered why most cooks choose red grapes instead of green. But, I must add that this would be a pretty salad at Christmas. The green grapes also add a pinch of tartness.
Grape Salad Recipe
- 3 lbs. of green grapes
- 3 lbs. of red grapes
- 1 8 oz. package cream cheese, softened
- 1 8 oz. container sour cream
- 1/2 cup of granulated or sifted powdered sugar (powdered sugar can be lumpy)
- 1 8 oz. container whipped cream
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1 cup chopped pecans or walnuts or sliced almonds (we offered pecan and almond due to pecan allergy.)
- Stem and rinse grapes and set aside in a colander to drain.
- Cream together cream cheese, sour cream and sugar until smooth with hand mixer.
- Add vanilla.
- Fold in whipped cream.
- Add grapes to a large bowl and toss with the mixture.
- Cover and refrigerate overnight.
- Transfer to a large serving bowl, sprinkle the top liberally with brown sugar and pecans just before serving.
This recipe has been around for years and now that grapes have a new image, I suspect it’ll be around many more. Enjoy!