Holiday Pineapple Grape Salad Food

GRAPE SALAD

Steps:

• Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
• Just before serving, sprinkle with the brown sugar and pecans.

HOLIDAY PINEAPPLE GRAPE SALAD

Steps:

• 1. Mix together the prepared fruit and marshmallows
• 2. SAUCE: Put ingredients for sauce in double boiler and cook until thickened (if you don't have a double boiler, cook over low heat, as it burns very quickly). After it has thickened, let it cool about 15 minutes
• 3. Pour the cooled sauce over the fruit, mix well, and put in refrigerator for 24 hours
• 4. The next day whip the cream to stiff peaks, fold into the fruit / sauce mixture and serve. No need to sweeten the cream, the fruit is plenty sweet already.
• 5. I found this very old handwritten recipe (pictured) on the internet and noticed it had mustard in the sauce.... just had to share that little bit of oddity, too. LOL Who knows you might want to try it!!

CREAMY GRAPE SALAD RECIPE

Steps:

• Combine fruit and nuts in large bowl.
• Microwave cream cheese in microwaveable bowl on HIGH 20 to 30 sec. or until softened; whisk until creamy. Add sour cream and sugar; mix well.
• Add cream cheese mixture to fruit mixture; mix lightly.

APPLE PINEAPPLE SALAD

Steps:

• Drain pineapple juice into a saucepan.
• Add margarine and lemon juice; cook over medium heat until margarine is melted.
• In a small bowl, combine cornstarch and water until smooth; stir into juice mixture.
• Bring to a boil; boil and stir for 2 minutes.
• Reduce heat; add sugar.
• Cool to room temperature; about 30 minutes.
• In a large bowl, combine pineapple, apples, grapes and poppy seeds.
• Add the dressing; toss to coat.
• Cover and chill for at least 1 hour.
• Just before serving; gently toss in pecans.

RED GRAPE SALAD

Steps:

• Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. In a bowl, beat juice, cream cheese and mayonnaise until fluffy. Stir in pineapple, marshmallows and grapes. Fold in whipped cream. Serve immediately or refrigerate.

FLUFFY GREEN GRAPE SALAD

Steps:

• In a large bowl, combine the pineapple and pudding mix; mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and grapes. Refrigerate until serving.

APPLE PINEAPPLE SALAD

Steps:

• Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.