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Grape Salad

This recipe is adapted from one I found it in the Nancy Kitchen (or Nancy Land) newsletter. There were several requests for this grape salad recipe that I made for the potluck night of our rally. So, here it is. I'm glad everyone enjoyed the salad and those who have not tried it yet, hope you will like it too.


 3-4 pounds seedless grapes (red, green or combination)
 1/4 to 1/2 cup sugar (to taste)
 8 ounces sour cream
 8 ounce cream cheese (softened)
 1 teaspoon vanilla extract
 1 cup walnuts or pecans, chopped
 1/2 to 1 cup light brown sugar (to taste)


Wash, remove the stems and drain the grapes. Mix sugar, sour cream, cream cheese and vanilla until smooth. Pour over grapes and stir until the grapes are thoroughly coated. In a separate bowl, mix nuts and brown sugar. Pour grape mixture in a serving dish and sprinkle top with the sugar/nut mixture. Chill and serve. Keeps well in refrigerator for several days.

Note: I have used Splenda®, lite sour cream, lo-fat cream cheese and Splenda brown sugar and it has turned out just fine. Makes about 10 cups.

Serves: 6 to 12
Grapes Sour_Cream Cream_Cheese Brown_Sugar Pecans No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.