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Creamy Grape Salad with Candied Walnuts
EatingWell Test Kitchen
“Traditional grape salad recipes are loaded with sugar and fat, but we made this creamy grape dessert salad recipe healthier by using reduced-fat cream cheese instead of full-fat cream cheese and using half the sugar called for in classic recipes. Bring this healthy grape salad recipe to a potluck and watch it disappear in moments.”
½ cup chopped walnuts
2 teaspoons water
1 tablespoon light brown sugar
Pinch of salt
½ cup reduced-fat sour cream
4 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
6 cups seedless grapes, preferably red and green (about 2 pounds)
1To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400°F.
2Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
3To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.
Make Ahead Tip: Store candied walnuts at room temperature for up to 8 hours; cover and refrigerate salad for up to 8 hours. Top the salad with the walnuts just before serving.