CREAMY GRAPE SALAD WITH CANDIED WALNUTS

CREAMY GRAPE SALAD WITH CANDIED WALNUTS image

Provided by Ellen Bales

Time 20m

Number Of Ingredients 11

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CANDIED WALNUTS:
1/2 c chopped walnuts
2 tsp water
1 Tbsp light brown sugar
1 pinch salt
GRAPE SALAD:
1/2 c reduced-fat sour cream
4 oz reduced-fat cream cheese (neufchatel), at room temperature
3 Tbsp honey
1 tsp vanilla extract
6 c seedless grapes, preferably red and green (about 2 pounds)

Steps:

1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400 degrees.
2. Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
3. To prepare salad: Combine the sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and stir gently to combine.
4. Transfer to a serving dish and crumble the candied walnuts on top just before serving.
5. NOTE: You may store the candied walnuts at room temperature for up to 8 hours. You may store the salad in the refrigerator, covered, for up to 8 hours. Top with the walnuts just before serving.