A very light and refreshing salad. This went great with the one-pan chicken and root vegetables I made for dinner.
1/2 pkg (4 oz) cream cheese, softened
1/2 cup sour cream
3 TBS white sugar
1 tsp vanilla
3 cups red grapes (approx. 1 lb.)
3 cups green grapes (approx. 1 lb.)
3 TBS brown sugar
3 TBS chopped pecans
In a bowl, beat the cream cheese, sour cream, white sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a 2 quart size serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
I sprinkled the brown sugar and pecans on top before placing in the refrigerator. It started to caramelize and made it even more delicious.
This may also be good with some chopped apple and/or coconut. You can also sprinkle a crumbled Butterfinger candy bar on top instead of the brown sugar and pecans.
Source: Taste of Home Magazine