Ingredients:

  • 2 lbs (900g) seedless green grapes, washed and halved
  • 2 lbs (900g) seedless red grapes, washed and halved
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • ½ cup (120ml) mayonnaise
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (50g) chopped pecans, toasted

Instructions:

  1. Wash and halve both the red and green grapes. Set aside in a large mixing bowl.
  2. In a small mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, sugar, and vanilla extract. Whisk until smooth and creamy.
  3. Pour the dressing over the grapes. Gently fold to coat evenly. Cover and refrigerate for at least 30 minutes.
  4. While the salad chills, toast the pecans in a dry frying pan over medium heat until fragrant and lightly golden (about 5 minutes), stirring occasionally.
  5. Just before serving, sprinkle the toasted pecans over the grape salad. Serve chilled.