Grape Salad

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Grape Salad

By Sheri Jackson

Grape Salad
Yields:  12 servings

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

¼ cup brown sugar
2 cups chopped pecans

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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Reader Comments:


Oh yummieeeee

By Anonymous on February 03, 2013

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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