Description
A refreshing and creamy American grape salad featuring a blend of red and green grapes coated in a sweet cream cheese dressing, topped with homemade crunchy candied walnuts and fresh mint. Perfect as a dessert, side dish, snack, or salad with a delightful balance of sweet and tangy flavors.
Ingredients
For the Salad:
- 1 lb. Red Grapes
- 1 lb. Green Grapes
- 4 oz Cream Cheese, softened
- ½ cup Sour Cream
- ¼ cup Greek Yogurt
- 3 tbsp Honey
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
For the Topping:
- ½ cup Walnuts, chopped
- ¼ cup Brown Sugar
- Pinch of Salt
For Serving:
- 1 tsp Mint, minced
Instructions
- Prep the Ingredients: Remove the cream cheese from the refrigerator to soften. Chop the walnuts, mince the mint, juice the lemon, and wash the grapes thoroughly. Pat the grapes very dry using paper towels and lay them out on paper towels to dry completely.
- Make the Candied Walnuts: Place the chopped walnuts, brown sugar, and a pinch of salt into a small skillet over medium heat. Stir continuously until the sugar melts and coats the walnuts, becoming crispy. Remove from heat and spread the walnuts in a single layer on parchment paper to cool completely.
- Prepare the Grape Salad Dressing: In a mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt and sour cream, then continue beating until fully combined and smooth. Stir in the honey, vanilla extract, and lemon juice until well incorporated.
- Combine Salad: Fold the dried grapes gently into the creamy dressing, ensuring they are evenly coated without bruising the grapes. Cover the bowl and refrigerate the salad for one hour to allow the flavors to meld and chill thoroughly.
- Serve: Remove the grape salad from the refrigerator and top with the cooled candied walnuts and minced fresh mint. Serve immediately and enjoy the refreshing, creamy, and crunchy texture combination.
Notes
- Be sure to dry the grapes completely to prevent the salad from becoming watery.
- For a twist, you can substitute walnuts with pecans or almonds for the candied topping.
- This salad is best served chilled and within 24 hours of making it for optimal freshness.
- Softening the cream cheese well is key to achieving a smooth dressing without lumps.
- Adjust honey sweetness to taste depending on the grape sweetness and personal preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
