grape salad

This grape salad features a creamy sweet cream cheese dressing, with fresh grapes, and toasted walnuts for that extra crunch.

Ingredients

• 2 pounds of red seedless grapes
• 2 pounds of seedless green grapes
• 2 cups walnut pieces
• 8 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons lemon juice
• 1/4 to 1/2 teaspoon vanilla extract

Instructions

Wash and dry grapes.  Let them drain on paper towels while you prepare the salad dressing.  Toast walnuts by heating up a skillet to a medium to medium-high heat.  Add walnuts to skillet.  Let walnuts toast by simply heating them in the skillet, you may stir them once or twice.  When nuts become fragrant and brown, remove immediately from the skillet and place on a plate.  By placing the nuts on a cool plate, you will stop the cooking process.

Make salad dressing by combining the sour cream, cream cheese, and powdered sugar in a medium sized bowl, beat until well blended.  Mix in vanilla extract.  Add walnuts and dry grapes to bowl.  Fold in grapes and walnuts until they are incorporated fully into the dressing.  Place in a covered bowl for approximately 1 hour to chill before serving.

chocolate vinaigrette

Can I have chocolate on my salad? Of course!

1/4 cup red wine vinegar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.
Yield: about 1/2 cup

Strawberry Pretzel Salad

Last night I was putting up several quarts of strawberries. I love them. Sweet off the vine. When I go pick strawberries I tell the farmer to weigh me first, because I like to eat as I pick. My two favorite strawberry recipes are the old fashioned Shoney's Strawberry Pie and this salad. This salad is my top favorite. So here it is...make it and eat it slowly and enjoy every bite.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

2.In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3.In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.