Wednesday, July 23, 2014
I had this salad years ago when visiting Jim's dad in Texas. I pretty much ate through the entire batch, it was so good. And then I forgot about it until my friend, Sharon, told me about this grape salad she had just made. I knew it had to be the same one and asked her to forward the recipe to me, which she did (thank you, friend!)
I would love to know the origin of this super-simple recipe. It reminds me of something likely found in a 1950's or 60's church ladies cookbook. The original recipe calls for 4 pounds of green grapes, but I quartered the entire recipe since they're just for me. Also, I used 1/2 green and 1/2 red grapes for a prettier presentation. And reduced-fat cream cheese and sour cream work great.
As hard as it might be, try not to eat them all as soon as you've made them...let them chill at least a couple of hours to allow the flavors to meld the the consistency to firm up.
4 pounds of green grapes, stems removed and rinsed
8 oz cream cheese, room temp
8 oz sour cream
1/2 cup granulated sugar
1 tsp vanilla
4 oz chopped pecans
2 tsp brown sugar
Mix everything except the grapes until you have a creamy, smooth consistency. Stir in grapes. Chill several hours before serving.