Breaking News Bar
posted: 7/9/2013 6:00 AM

Summer Grape Salad

hello
Success - Article sent! close
 

2 pounds seedless green grapes

2 pounds seedless red grapes

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

8 ounces sour cream

8 ounces cream cheese, softened

cup sugar, divided

1 teaspoon vanilla extract

Caramel-flavored syrup, to taste

2 cups pecan halves

1 egg white

1 tablespoon cinnamon

Wash grapes, remove stems and pat dry; set aside.

In a large bowl, mix cream cheese, sour cream, cup sugar and vanilla until well combined. Stir in grapes and scoop into a 9-by-13-inch glass dish. Drizzle caramel over top of grape mixture to taste.

For the pecans: Heat oven to 300 degrees.

Spread pecans on a cookie sheet greased with cooking spray. Beat egg white, cup sugar and cinnamon and pour over pecan halves; toss to coat. Bake 15 minutes stirring two or three times. Let pecans cool slightly before chopping them finely.

Sprinkle pecans over grape mixture to taste.

Serves 20.

Cook's note: In place of the pecans, you can use store-bought praline pieces found in baking aisle.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here