Ingredients:

  • 2 lbs seedless green grapes
  • 2 lbs seedless red grapes
  • 8 oz Neufchâtel cream cheese, softened
  • 1 cup plain non-fat Greek yogurt, strained
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup toasted pecans, chopped
  • 3 tbsp light brown sugar, packed
  • 1/4 tsp sea salt

Instructions:

  1. Wash all grapes thoroughly in a colander. Spread the grapes out on clean kitchen towels and pat them until they are bone-dry to prevent the dressing from breaking.
  2. In a large bowl, use a hand-held electric mixer to beat the Neufchâtel cream cheese and Greek yogurt until the mixture is smooth and aerated.
  3. Gradually add the granulated sugar and vanilla extract to the cream cheese mixture. Beat on medium-high until the mixture is silky and no lumps remain.
  4. Gently fold the bone-dry green and red grapes into the cream mixture until every grape is evenly coated.
  5. In a small bowl, combine the chopped toasted pecans, light brown sugar, and sea salt.
  6. Chill the grape mixture for at least 1 hour. Sprinkle the pecan topping over the salad immediately before serving to maintain maximum crunch.