June 30, 2016


Food › recipe › salad › side ›

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Grape Salad - June 2016 Mystery

(serves 16-20)
  1 bag each: seedless green, red and purple grapes (total approx 4 lbs)
  8 oz light cream cheese, softened
  8 oz reduced fat sour cream
  1/3 cup sugar
  2 tsp vanilla
   Clean grapes and dry well.  Put in large bowl.  Mix together the rest of the ingredients and fold into grape mixture.  Chill until serving and top with 3T brown sugar and 3 T chopped pecans.

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