Evening Edge
What’s For Dinner?
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Red and White Grape Salad
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Cuisine: Salad Vegetarian
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
Ingredients:
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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
Instructions:
Put grapes in a large bowl. Mix sour cream, cream cheese and granulated sugar until smooth. Gently mix half the mixture with the grapes. Spread the rest of the mixture on top of grapes
Notes:
Use a decorative glass bowl for optimum presentation. Use brown sugar to sweeten to your own taste. Refrigerate if not needed right away.
Nutrition:
Per serving: 283 calories (percent of calories from fat, 39), 3 grams protein, 43 grams carbohydrates, 2 grams fiber, 13 grams fat, 27 milligrams cholesterol, 65 milligrams sodium.
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