The Shady Porch: Grape Salad...creamy and crunchy too!


Grape Salad...creamy and crunchy too!

Does your family eat a lot of fruit? I was thinking about this and realized that we do.  In the mornings, we tend to eat  bananas and blueberries and in the evenings, we're more likely to eat strawberries, oranges pineapple or grapes.

Red & Green Grape Salad

This grape salad is a creamy dessert that still has a bit of a bite. We like it because there is much less dessert-guilt...unlike some desserts. It only takes minutes to make and the ingredients may be modified to fit your tastes...or what you have on hand. For instance, you can use walnuts instead of pecans. 

This salad could be served as a nice appetizer, too. 
Green Grape Salad by The Shady Porch
Green Grape Salad

I'm sharing this recipe the way I make it  -  


3-4 lbs. green Grapes (seedless)
1 - 8 oz. cream cheese - softened
1 - 8 oz. sour cream
1/2 cup Splenda Blend (or sugar)
1  cup pecans chopped
2 T. Splenda Brown sugar (or regular brown sugar)

*Add'l options -  fat-free varieties of the cream cheese and sour cream, red grapes, strawberries, raisins, walnuts, flavored-cream cheese (strawberry)

Rinse and slice about 3/4 of the grapes in half and leave the rest whole (it makes the salad look more appealing).  Shake them in covered strainer until dry. Set aside.

Toast the pecans - Preheat oven to 350 degrees. Toss pecans in melted butter and spread them out in a single layer on a cookie sheet. Heat in oven for 10 minutes, while watching closely. Toss them around once or twice to make sure they don't burn. Remove from oven and allow to cool. 
In a large bowl, mix cream cheese, sour cream, and Splenda Blend and brown sugar together. 

Add grapes and pecans, now toss until completely coated.
Garnish with a few grapes and pecans for presentation.
Refrigerate for 30 minutes. Serve.  Makes approx. 8 servings.

Adapted from -

My latest batch of Grape Salad contained both Red & Green Grapes!