Kristi's Recipe Box: Grape Salad

Friday, August 26, 2011

Grape Salad

My sister-in-law Julie gave me this recipe at my bridal shower in '04 and it is definitely a crowd pleaser! A few years ago I was asked to make a salad for the ladies luncheon (fundraiser) at church. When I looked at the signup sheet, all the salads I would've chosen to make were spoken for. However, there was an "other" category. So, I chose this recipe. That same year, the ladies created a cookbook of everyone's salad recipes and the cookbooks were sold at the luncheon. Inadvertently, my recipe for grape salad was left out of the book. When the ladies who were attending the luncheon discovered the error, I was bombarded with requests for the recipe and they all began writing it down in their new cookbooks! Needless to say, the second printing of the book included this recipe!! The following year, as the signup for the salads was passed around the congregation, I began looking at the list of salads that were needed. At the bottom of the list, a new salad was added- Kristi's Grape Salad- and I signed my name next to it! I make this every year!!

Note: I've doubled the recipe in these photos! Remember, I'm making this for a crowd today. The luncheon is tomorrow.

First, you will need 8 cups of red or green grapes. Don't forget to wash them!

You will also need 1 cup of sugar, 2 8 oz. packages of cream cheese softened, and a 16 oz. container of sour cream.

Using a mixer, blend the softened cream cheese, sour cream and sugar until creamy. (Note: I should have let my cream cheese soften a little longer! Oops! It will still be delicious!)

Add cream cheese mixture to grapes. . .

. . . and fold the grapes into the cream cheese mixture.

To make the topping, mix together 1 cup pecan pieces and 1 cup brown sugar.

I divided the cream cheese/grape mixture between two crystal serving dishes. (Remember, I doubled the recipe!!!) Finally, sprinkle the pecan/brown sugar mixture over the top of the mixture! Be sure to use it all!! It may seem like a lot but it will settle into the mixture some and get all caramelly (is that a word?) and delicious! This dish is best made the day before you will be serving it!