Introduction
When Lina Vexley first made her Grape Salad for a spring picnic, she wasn’t expecting it to become such a hit. The combination of juicy grapes, creamy dressing, and crunchy toppings brought refreshing sweetness to the table. Every bite was light yet indulgent, perfectly balancing fruit and cream. From that day, it became one of Lina’s signature dishes — simple, elegant, and full of flavor. For her, this salad represents the beauty of effortless cooking — a dish that’s easy to make but feels special enough for any gathering, bringing smiles and a burst of freshness to every occasion.
Grape Salad
Ingredients
Equipment
Method
- Wash and dry all grapes, then cut them in halves. Place them in a large mixing bowl.
- In a separate bowl, beat together sour cream, cream cheese, sugar, and vanilla extract until smooth and creamy.
- Pour the creamy mixture over the grapes and gently fold until all the fruit is evenly coated.
- Transfer to a serving dish, sprinkle brown sugar and toasted nuts on top.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend and the salad to chill.
Nutrition
Notes
How to Make the Recipe
Making Grape Salad is quick, easy, and delicious — the perfect side dish for parties, potlucks, or even a simple weekday treat. Start by washing your red and green grapes thoroughly, then pat them dry with a towel. For a better texture and easier eating, cut each grape in half. Place them in a large mixing bowl and set aside.
In another bowl, prepare the creamy dressing. Beat softened cream cheese with sour cream, sugar, and vanilla extract until the mixture becomes smooth, fluffy, and slightly glossy. This blend adds a rich, tangy sweetness that pairs beautifully with the juicy grapes.
Pour the dressing over the grapes and gently fold the mixture using a spatula, making sure every grape is evenly coated. Be gentle — you want to keep the fruit intact while covering it in that luscious cream. Once mixed, transfer the salad to a serving bowl or individual dessert cups.
Next, prepare the topping. Sprinkle a mix of brown sugar and chopped toasted pecans (or walnuts) over the salad. The sugar adds a delicate caramelized crunch, while the nuts bring warmth and texture. For an extra twist, you can toss in mini marshmallows or drizzle a bit of honey on top.
Cover and refrigerate the salad for at least 30 minutes before serving. Chilling helps the flavors meld and gives the dish its refreshing finish. Serve it cold, garnished with fresh mint for a touch of color.
This grape salad is creamy, crunchy, and refreshing — a wonderful balance of sweetness and texture that never fails to impress.
Conclusion
The Grape Salad by Lina Vexley is a refreshing blend of fruit, cream, and crunch — a dessert or side dish that’s both elegant and effortless. It’s sweet, creamy, and bursting with freshness, making it a favorite for family gatherings or summer picnics. The balance of flavors and textures turns simple grapes into something truly special. For Lina, this recipe represents the joy of uncomplicated cooking — quick to make, delightful to eat, and always a crowd-pleaser. Whether served chilled at brunch or after dinner, this salad is a cool, comforting treat that everyone will love.