Grape Salad with Yogurt and Pecans
This Grape Salad with Yogurt and Pecans, is sweet, creamy and oh so delicious. It's the perfect warm weather side dish.
Servings: 8 Servings
Calories: 167kcal
Equipment
- Large bowl
- hand mixer
Ingredients
- 1.5 pounds Grapes approximately 4 cups
- 4 ounces Cream Cheese softened
- 1 cup Greek Yogurt
- 2 Tablespoons White Sugar or to taste
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Crushed Pecans
- 2 Tablespoons Brown Sugar
Instructions
- Remove the stems from the grapes and then wash and dry them.
- Cream together the cream cheese, yogurt, white sugar, and vanilla extract in a large bowl until well combined. Adjust the sweetness by adding more sugar if desired.
- Stir the grapes into the dressing until well coated.
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Mix together the brown sugar and pecans to form a crumb topping.
- Right before serving sprinkle the pecan mixture over the grape salad.
Notes
- Make sure to chill the salad for at least 30 minutes before serving.
- You can adjust the sweetness of the salad by adding more sugar if desired.
- I like to sprinkle the topping on individual servings, so that it doesn't become soggy in the leftover salad. The crunch it gives is to die for.
- I like to use whole grapes for this simple salad, but you could also slice them if you prefer.
- Add a sprinkle of sliced strawberries or fresh blueberries for an extra pop of flavor.
- If you toast the pecans on the stovetop or in the oven it will add a salty flavor to the recipe.
- If you are using sour cream, I recommend using full-fat sour cream for the best flavor.
Nutrition
Serving: 1Serving | Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 232mg | Fiber: 1g | Sugar: 21g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.4mg