Ingredients
Equipment
Method
- Wash and dry grapes.
- Let the grapes drain on paper towels while you prepare the salad dressing.
- If you have walnut halves, chop them into pieces.
- Toast walnuts by heating up a skillet to medium to medium-high heat. Add walnuts to the skillet. Let walnuts toast by simply heating them in the skillet, you may stir them once or twice.
- When walnuts become fragrant and brown, remove them immediately from the skillet and place them on a plate. By placing the walnuts on a cool plate, you will stop the cooking process.
- Make the salad dressing by combining the sour cream, cream cheese, lemon juice, and powdered sugar in a medium-sized bowl. Beat until well blended.
- Add vanilla extract to the dressing and mix it in.
- Add walnuts and grapes to the bowl with the dressing.
- Fold in grapes and walnuts until they are incorporated fully into the dressing.
- Place the grape salad in a covered bowl.
- Refrigerate the salad for about 1 hour before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to three days. This salad tastes even better after it sits!
- Freezing: While I do not recommend freezing this salad due to the creamy dressing, you can freeze the walnuts separately.
- Pairing: Serve this salad alongside grilled chicken or as a side at picnics and potlucks. It complements many main dishes beautifully!
- Nut Alternatives: If you have nut allergies, consider using toasted seeds like sunflower or pumpkin seeds for that crunchy element.
- Fruit Variations: Feel free to add other fruits such as chopped apples or pears to the mix for added sweetness and texture.
- Alternative Dressings: Experiment with Greek yogurt instead of sour cream for a lighter version. You can also adjust the sweetness by adding more or less powdered sugar.
- Seasonal Additions: In the fall, try adding chopped apples or dried cranberries for a festive twist!