Ingredients
Dressing
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/3 cup granulated sugar (or brown sugar, adjust according to grape sweetness)
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1-2 tablespoons heavy cream or half and half (optional, to thin dressing)
- 1-2 teaspoons lemon juice (or to taste)
Salad
- 4 pounds seedless grapes (combination of green, red, and/or black)
- 2 tablespoons brown sugar (or more to taste)
- 3 tablespoons flaked almonds, chopped pecans, or walnuts (optional; lightly toasted and cooled)
Instructions
- Prepare the Dressing: In a large mixing bowl, beat the softened cream cheese until it becomes soft and fluffy. Add the sour cream, granulated sugar, heavy cream (if using), lemon juice, and vanilla, then beat until all ingredients are well combined and smooth.
- Coat the Grapes: Gently fold the seedless grapes into the creamy dressing, ensuring they are thoroughly coated without breaking the grapes.
- Chill the Salad: Cover the grape salad and refrigerate for at least 2 hours or overnight to allow flavors to meld. This salad can be prepared a day in advance for convenience.
- Add Toppings and Serve: Before serving, sprinkle the brown sugar over the salad and optionally add the toasted nuts for a delightful crunch. Serve chilled and enjoy.
Notes
- The salad can be made a day ahead and stored in the refrigerator.
- Use a mix of grape colors for the most visually appealing presentation.
- If you prefer a thinner dressing, adjust the heavy cream or half and half accordingly.
- To keep the grapes from becoming mushy, consume within 2-3 days of preparation.
- To toast nuts, lightly heat them in a dry skillet over medium heat for 2-3 minutes until fragrant, then cool before adding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
