EASY GRAPE SALAD
This salad is so easy to make and every time I take it to a potluck I get asked for the recipe!
Provided by With Imagination
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
- In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
- This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 44.4 g, Cholesterol 30.8 mg, Fat 21.2 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 7.1 g, Sodium 107.1 mg, Sugar 31.4 g
SPICED ALMOND, GRAPE AND MIXED GREEN SALAD
"This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you're ready to serve it." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
- 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
- 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
- 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
CREAMY GRAPE SALAD
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE ALMOND CRUNCH SALAD
This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.
Provided by SKETTYMAKER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g
GREEN GRAPE SALAD
This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.
Provided by NFOSSAZ
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 60.1 g, Cholesterol 43.3 mg, Fat 27.1 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 11.2 g, Sodium 103.5 mg, Sugar 54.6 g
ALMOND CHICKEN SALAD
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Nutrition Facts : Calories 351 calories, Fat 23g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 540mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
GRAPE ALMOND SALAD
I got this recipe from a friend for an assignment. It was a big hit and I have made it for barbecues, covered dish dinners, and family get-togethers. The younger kids just literally eat it up!
Provided by BananaCreamPie
Categories Fruit
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and pluck grapes.
- Mix all ingredients gently.
- Eat within 2-3 hours of making. If not eating immediately, store in fridge.
Nutrition Facts : Calories 235.8, Fat 10.6, SaturatedFat 3.9, Cholesterol 15.6, Sodium 55.5, Carbohydrate 35.7, Fiber 2, Sugar 31.5, Protein 3.2
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ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE
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4/5 (34)Author Suzanne GoinServings 8-10
- Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 tsp. salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired.
- Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.
- DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
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- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
- In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
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