I love when I find simple and easy recipes, that add something new to an everyday meal and are equally as impressive on a table for guests. I like it even better when that recipe is inexpensive to make. If you plan your shopping wisely, this recipe hits the mark on all counts, plus it’s just plain pretty.
Do you all remember the recent $5 off 5 Kraft cheese coupons? We were allowed to print two and so I hung onto them until our local store had Kraft Cream Cheese on sale for 98¢ each. Then I purchased 10 blocks of cream cheese and the store PAID ME 20¢ to bring them home. FREE Cream Cheese cuts the cost in any recipe! Then when grapes were on sale for 87¢/ lb, it was a shoe-in that it was time to try this salad!
I’m sure you’ve all noticed by now, that I am still adjusting to taking pictures in the different lighting of our new home, but don’t let my poor photography skills fool you. This is a pretty sidedish, that you’ll be proud to serve, even to company. I love how my Noritake Round Baker/Pie Plate displays this yummy salad. Have you visited Noritake, yet? They sponsored an awesome giveaway of Colorwave Bakeware for our Homemade Holiday series and their dinnerware is just as lovely. Plus, now through this Friday they are having an amazing 30% OFF sale – SITE WIDE! Use coupon code Holiday30 and pick up your favorite pieces with a phenomenal discount!
- 2 lbs green seedless grapes
- 2 lbs red seedless grapes
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
Get yourself an eight- or nine-year-old that loves to help in the kitchen. Let them wash and de-stem all your grapes.
In a small bowl, mix the softened cream cheese, sour cream, sugar and vanilla. (Remember this beautiful Winter Song bowl from Lenox? I love it and it’s perfect for this winter season!) Mix until the dressing is smooth and creamy. Yum! This would also be a very good fruit dip with a tray full of fruit chunks, too.
Pour the dressing over the prepared grapes and stir to coat. Pour the salad into a serving dish. I used the Noritake Round Baker/Pie Plate from their Colorwave Collection. The Raspberry color just seemed like the perfect fit, this time of year.
Mix the brown sugar and pecans. You will use them to top the salad.
Beautiful AND delicious! You can eat this right away, but the flavors and texture gets better the longer you leave it in the fridge. That extra time to sit, allows the dressing to moisten and start to dissolve the brown sugar in the topping and all the flavors to meld and complement one another. This recipe is so simple and quick to fix. It has great texture and taste, plus it looks pretty! You can’t go wrong with this dish on your Homemade Holiday menu!
This post is linked to Tasty Tuesday.