Minnesota Grape Salad
Red and green grapes coated in a sweetened cream cheese and sour cream mixture, topped with brown sugar and pecans, a mainstay of Minnesota potlucks and church suppers.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 15
- carbs
- 24
- protein
- 3
- calories
- 240
Instructions
- 1
Wash all the grapes and dry them completely.
- 2
Beat the cream cheese, sour cream, sugar, and vanilla together until smooth and creamy.
- 3
Gently stir the grapes into the cream cheese mixture until they are evenly coated.
- 4
Move the mixture into a serving bowl or dish.
- 5
Scatter the brown sugar evenly over the top.
- 6
Scatter the chopped pecans over the brown sugar.
- 7
Cover and chill in the refrigerator for at least 2 hours before serving.
Chef's tips
Make sure the grapes are completely dry before mixing so the dressing stays thick. Make this salad a few hours ahead so the topping softens nicely into the cream.
Storage
Refrigerate covered up to 3 days.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Skipping the chill time, which keeps the flavors from blending together properly.
- •Using wet grapes, which makes the creamy coating thin and watery.
Serving suggestions
Cooked Minnesota Grape Salad?
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