Grape Salad

This Grape Salad is a salad in the same way that jello salad is a salad. That is, it is not a leafy green salad, but instead, this Grape Salad really is a dessert masquerading as a side dish. Nevertheless, it is a delicious treat, especially at a summer party or picnic. As you can see from this photo, our good friend Kal enjoyed the Grape Salad.

I first recall seeing Grape Salad when Laura brought it to a family party. It was a hit. It has since been made by Jenny, who gave me the recipe that I used. This time, I put aside some of the Grape Salad before adding the nuts. I love the nuts in this recipe, but I remember that I did not like the nuts when I was a kid. The recipe calls for pecans, which are perfect for this recipe, but other types of nuts would work just as well. And, of course, you could completely leave out the nuts if that is what you prefer. Both versions of the Grape Salad were popular at Mom's family gathering to celebrate the Fourth of July.

Grape Salad 

• 2 pounds green seedless grapes
• 2 pounds red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 cup crushed pecans

Wash and stem grapes. In a large bowl, mix sour cream, cream cheese, white sugar and vanilla, until blended. Stir in grapes until coated. In a small bowl, combine brown sugar and nuts. Add some to the grape mixture and stir to blend. Sprinkle remaining nuts over the top. Refrigerate overnight. Enjoy!