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Grape Salad
SUBMITTED by Debra Rohrer, LDN Food Editor
“I’ve seen other similar recipes, but my topping does not use
nuts which I like better.”
4 oz. cream cheese, softened
1/2 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla
5 cups seedless grapes (any combination of colors)
Topping:
1/2 cup brown sugar
1/3 cup flour
1/2 cup old-fashioned oats
2 tablespoons margarine, melted
Wash and pat dry the grapes; set aside. Mix together cream
cheese, sour cream, sugar and vanilla. Add grapes and pour into
serving bowl.
Topping: Mix together brown sugar, flour, oatmeal and margarine
to make crumbs. Place on greased baking sheet. Bake in 350
degree oven until mixture starts to brown. Remove from oven and
toss to make crumb mixture; cool.
Sprinkle cooled topping on grape salad. Chill.
Suggestions:
- I put mine in the freezer for half hour before serving to make
the grapes good and cold.
- Make topping ahead of time when you might have the open
heating already, store cooled topping in zip lock baggie until
ready to use.
- Substitute some grapes with blueberries or blackberries.
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