Grape Salad

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By Sheri Jackson

Grape Salad
Yields:  12 servings

Ingredients:
4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream

Topping:
¼ cup brown sugar
2 cups chopped pecans


Directions:
Slice grapes in half.  In a large mixing bowl combine sugar; softened cream cheese and sour cream.  Using electric mixer cream ingredients.  Mixture will still have some small lumps.  Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended.  Refrigerate over night.  Just before serving add pecans and brown sugar mixture. 

Yield:  12 to 14 servings
Ease of Preparation:  easy

Notes from Paula’s test Kitchen:  Refrigerating 4 hours gave us the same flavor.  We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance.

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Leave a Comment

Reader Comments:

54321

It's very sad that people have to be mean-spirited. If you don't like the recipe, or think it has too much sugar, fat, or whatever, then DON"T make the recipe! Or, you can modify it for YOUR use. All things in moderation.

By Brenda on September 16, 2013

54321

Wonderful salad, Paula! Don't listen to Maliene. She drives over the speed limit.

By Anonymous on August 10, 2013

54321

Love your recipes, your store, and love The Lady an Son resturant.and Uncle Bubbas Seafood House. The ones that are saying these bad things about you recipes, are the fast food queens. All things in moderation.

By Estelle C Ray on August 10, 2013

14321

A FULL half of a cup of SUGAR! Cheese, cheese and sour cream! Paula Dean has diabetes and we are still viewing recipes loaded with ingredients which will kill too many people. Fix this and die, sucker!

By MALIENE BRANNON on June 07, 2013

54321

very easy to fix and it is so good!

By Alisa Trowell on January 11, 2013

54321

Loved the Salad

By Barbara Ann Baugh on July 14, 2011

grape recipe

By Esther on September 22, 2010

Now this is the kind of recipes I like.  Not complicated and will feed a crowd. I will definately take this to the next pot luck dinner. I love the home tested recipes, Thanks Paula.

By Nancy West on April 06, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm