What’s For Dinner?
Red and White Grape Salad
(First star is lowest, fourth star is highest)
WHAT CAN I BRING?
Juicy grapes lend sweet appeal.
Perfect for: Summer picnics and cookouts as well as fall and winter holiday gatherings; office parties and potlucks.
Make and take: You can make it the night before or moments before you serve it; carry in a nice plastic bowl with an airtight seal or in a large gallon-size plastic bag, then transfer to a serving bowl.
Made famous by: Marie Curtis of Fayetteville, who takes it to potluck gatherings at the school where she works, East Clayton Elementary; Jeanette Bean of Snellville, who said a friend in Salt Lake City sent the recipe to her (and she advises you to set some aside for your own family and take the rest to potlucks); and Susan Palmich, who said the recipe is easy to cut in half.
Hands on time: 15 minutes Total time: 15 minutes Serves: 15
2 pounds white seedless grapes, washed and patted dry
2 pounds red seedless grapes, washed and patted dry
8 ounces sour cream
8 ounces cream cheese, softened
1 cup granulated sugar
1/4 to 3/4 cup brown sugar
1/2 cup chopped pecans