Thursday's Meal: Grape Salad

It's the season for red and green seedless grapes and Jennifer Vitera shares an easy and healthy salad recipe using them. It's versatile and can be changed to suit different diets and is a great complement to a backyard BBQ.

The recipe is as follows:


2 pounds seedless green grapes

2 pounds seedless purple grapes

4 oz package cream cheese, room temperature

1 8-ounce container Greek yogurt

1/2 cup honey

1 teaspoon vanilla extract


1/2 cup brown sugar, firmly packed

1/2 cup pecans, finely chopped


*Wash grapes first before using and drain.

*Using a whisk, mix cream cheese, Greek yogurt, honey and vanilla.

*Carefully fold in the grapes.

*Pour into a 9 x 13-inch pan and sprinkle the brown sugar.

*Blend lightly over mixture and sprinkle with chopped pecans.

*Best served chilled (place salad in refrigerator for one hour before serving).


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