Grape Pecan Crunch Salad Recipe 465 Food

PECAN CRUNCH GRAPE SALAD

Steps:

• In a large mixing bowl, combine the sour cream, cream cheese, sugar, and vanilla; mix until smooth.
• Add the grapes into the mixture and stir carefully.
• In a small bowl, combine the brown sugar and nuts; sprinkle over grapes.
• Cover and refrigerate for at least 2-4 hours before serving. Enjoy!

BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS

Steps:

• First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
• To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.