Download this article as a

Grape Salad

1 1/2 cups finely chopped pecans
1 stick melted margarine
1/2 cup brown sugar

Mix pecans and margarine together and place on baking pan and toast 15 minutes at 325 degrees. Stir twice and watch closely. Remove nuts from oven and add brown sugar; then cool completely.

2 pounds of grapes
8 ounces cream cheese, light
8 ounces sour cream, light
1/2 cup powdered sugar
1 teaspoon vanilla

Wash grapes and dry well. Using a hand mixer, cream together cream cheese, sour cream, powdered sugar and vanilla until blended. Fold in grapes and pour into shallow pan. Sprinkle with toasted nuts. Refrigerate overnight.

Kim Huffman, Lenoir, Blue Ridge EMC

top