This is a light and refreshing salad. Surprisingly, it’s not sweet at all but tart, with crunchy lightly sweet candied nuts on top.
Grape Salad with Candied Almonds (adapted from Eating Well)
1/2 cup chopped nuts (e.g. almonds, macadamias, pecans, or walnuts)
2 teaspoons water
1 tablespoon light brown sugar
Pinch of salt
1/2 cup Greek Style yogurt (I used yogurt instead of sour cream)
4 ounces (115g) cream cheese, at room temperature (original recipe: Neufchatel cheese)
3 tablespoons honey
1 teaspoon vanilla extract
6 cups seedless grapes, preferably red and green (about 2 pounds), washed and patted dry with paper towels
To prepare nuts:
1. Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat
oven to 400°F.
2. Toss nuts 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.
3. Cool in the pan until the sugar hardens, about 6 minutes.
To prepare salad:
Meanwhile, combine yogurt, cream cheese, honey and vanilla in a food processor and pulse until smooth and creamy. Transfer sauce to a large bowl. If the sauce is runny, thicken it by putting the bowl in the fridge for about 1/2 hour. Add dry grapes and gently stir to coat the grapes in the sauce. Transfer to a serving dish. Crumble the candied nuts on top just before serving.