Monday, July 2, 2012

Grape Salad

This is a great recipe for summer holidays. The fiancé's grandparents especially like this for 4th of July, which we celebrated early this year. This is very easy to make and is good for a sweet side or a dessert. One of the best parts of this recipe is how I obtained it. I had a patient one day who was particularly kind to me (which is uncommon because I'm the girl who comes to draw blood). We started chatting and talking about cooking and baking. She seemed to be surprised that a young person would be so interested in cooking, and told me she had some recipes she'd like to pass down to someone younger. I told her I'd love nothing more than some recipes, and in return I'd bring her some of her favorite cookies. She had me write down my address for her so she could mail them to me. That night I baked her peanut butter cookies and delivered them to her the next day. I didn't think I'd ever really get any recipes, but about 4-5 weeks later I got an envelope with a very sweet letter and 15-20 of her family's recipes. This was one of her favorites, and has since become a staple at the fiancé's family gatherings.


Grape Salad
INGREDIENTS:
  • 2 pounds of green seedless grapes
  • 2 pounds of red seedless grapes
  • 1-8oz package of plain cream cheese softened and room temperature
  • 1-6oz container of chobani, non-fat plain greek yogurt
  • 2/3 cups of white sugar
  • 1 cup of light brown sugar-packed
  • 1 1/2 cups of chopped pecans
DIRECTIONS:
  • Pick grapes off the stems and wash well. Drain out the extra water


  • Put grapes in a large bowl, and mix the two colors together
  • Add in the cream cheese and greek yogurt

  • Mix the cream cheese and greek yogurt throughout the grapes. Make sure the cream cheese is all broken up and spread as evenly as possible
  • Add the white sugar and mix thoroughly 

  • Once the sugar is mixed in, pat down the grapes to make it flat 

  • Add the brown sugar on top and pat it flat 

  • Sprinkle with the chopped pecans and let chill over night so the white sugar dissolves completely

  • Serve chilled. You can eat it the day of, but it will have more of a gritty texture. It's a million times better the next day. Just a warning, this is very sweet. If you want, you could probably cut down the white sugar by 1/3 cup and it would still be delicious. 


Nutrition Information

Makes enough for about 30 servings at about 1/2 a cup per serving


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