Grape Salad

Happy Spring! This cool, creamy grape salad would be a great addition to your upcoming Easter dinner or the lazy days of summer days ahead.

This recipe serves 10 people, but it can be easily halved. You can substitute “lite” or “reduced calorie” dairy products and use less sugar if desired.

The sweetness and crunch from the toppings are perfect. You will find the entire salad to be just a bit sweet with just enough crunch. If you should use an overly sweet grape, you may want to cut back on a bit of the sugar.


2 lb. Green Grapes
2 lb. Red Grapes
1/2 cup Sugar
1 cup plain Yogurt or Sour Cream
8 oz softened Cream Cheese
1 tsp Vanilla

2 tbsp Brown Sugar
1/4 cup Chopped Pecans


Wash and dry grapes.
Cut all grapes in half to prevent choking, if desired.
In a large bowl, beat cream cheese until fluffy.
Add in sugar, vanilla, and yogurt.
Beat until blended.
Add the grapes and toss to coat.

Refrigerate until ready to serve.

Sprinkle brown sugar and pecans on top when ready to serve.


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