Grapes are such underutilized fruits. Besides tasting great by themselves, they pair perfectly with cheese and wine, and are perfect in granola parfaits and chicken salad recipes. But I’ve got something sweet and simple to add to your next meal. This refreshing grape salad recipe is ideal for adding to your dinner table, picnic, boating excursion, or even dessert. I’ve given you two options to choose between, the classic recipe or an alternative for a more refined palate.
Grapes are expensive, so in my pictures, I’m only using around one pound each of red and green seedless grapes. The recipe resulted is a smaller quantity, with much more dressing coating the grapes. Who can go wrong with more cream cheese goodness? Bonus, grapes have tremendous health benefits. They are a heart-healthy snack packed with nutrients like Vitamin K and C and have high levels of antioxidants. Grapes (minus the recipe ingredients) are also fat free and low calorie.
I shaved off a few calories in this recipe by using reduced-fat cream cheese and light sour cream. I couldn’t taste any difference by doing so. You can use whatever nuts you have on hand for the topping, but I would suggest pecans or walnuts. Toast them for a few seconds in a hot skillet to bring the nut flavor out.
These grapes were near the end of their shelf life, thus the reason for the brown spots. I hate throwing food away, so this tasty recipe brought them back to life and satisfied my husband’s sweet tooth.
FYI: Grapes (82% water, your fun fact for the day) should be refrigerated in a plastic bag, though I use a lock & lock container. Do not wash your grapes until you are ready to eat or use them. This will extend the grape’s shelf life, which is between 7 and 14 days.
A Super Simple Recipe
I separated the grapes into two bowls to make the two separate recipes. One has vanilla flavoring, and the other a honey-ginger white balsamic vinegar.
There are all sorts of modern kitchen devices to do everything for you, but I’m old-school. I put my crackers in a sandwich bag and smash them with a soup can a few times and voila, perfect crumbs. No cleanup.
The chilled grape salad is topped with the nut topping before serving. Be generous; there is plenty to go around.
I hope you enjoy this delicious and refreshing grape salad recipe. I’ve served it to people who didn’t like grapes, and they could easily eat it covered with all this yummy, creamy coating.
Which topping would you like best, the classic or honey-ginger?
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