Ingredients
Salad:
3-4 lbs. green and red grapes
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
Topping:
1/2 c. brown sugar
1/2 c. chopped walnuts or pecans
Directions
- Wash grapes and pat dry.
- Cream the cream cheese and sour cream together.
- Add sugar and vanilla. Mix well.
- Pour mixture over grapes and stir gently. Refrigerate.
- When ready to serve, top with brown sugar and walnuts or pecans.
We featured this recipe in the February/March 2016 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe submitted by Beverly Jean Porter of Grant County and was in Farm Bureau Favorites: A Taste of District 3 cookbook. To purchase your own copy for $10, contact Melissa Doyle, District 3 Coordinator, at 866.355.7343 or mdoyle@wfbf.com.