Grape Salad with Cream Cheese Dressing: Creamy Southern Fruit Dessert
This creamy Southern grape salad is a refreshing crowd-pleaser! Juicy grapes meet a tangy cream cheese dressing with a delightful walnut crunch.
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Serving Bowl
- Dry skillet
Ingredients
- 2 pounds seedless red grapes
- 2 pounds seedless green grapes
- 2 cups walnut pieces
- 8 ounces cream cheese room temperature
- 8 ounces sour cream
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Rinse the red and green grapes under cool water. Pat dry with a clean towel, remove stems, and slice in half if desired.
- Toast the walnut pieces in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- In a mixing bowl, combine room temperature cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract. Blend with a hand mixer or whisk until smooth and creamy. Adjust sweetness as needed.
- In a large bowl, combine halved grapes and toasted walnuts. Pour dressing over and gently fold to coat grapes without smashing them.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.
Notes
- Use low-fat cream cheese and sour cream for a lighter version.
- Omit walnuts or substitute with sunflower seeds for a nut-free option.
- Adjust powdered sugar to taste or substitute with a sugar alternative.
- Toast walnuts carefully to avoid burning and enhance flavor.
- Serve chilled and consume within 2-3 days for best freshness.