Grape Salad
Category: Salad | Cuisine: Amish
Grape Salad
This week’s recipe comes from Dorothy Yoder, and it is one of those dishes that seldom comes home from a gathering with anything left in the bowl. She calls it Grape Salad, though it sits somewhere between a salad and a dessert, and nobody at the table has ever complained about which end of the meal it lands on. It is a light, creamy dish with pineapple and marshmallows folded into whipped cream, and the halved red grapes give a fresh bite to every spoonful. Dorothy’s one firm piece of advice is to make it a day ahead and let it chill overnight so the flavors come together. That suits a busy kitchen well, since it can be made on Saturday and be ready and waiting for Sunday dinner.
Recipe by Scott
Ingredients
Instructions
- 1
Drain pineapple, reserving 2 tablespoons juice.
- 2
In a bowl, blend the cream cheese, mayonnaise and reserved juice.
- 3
Add the pineapple and marshmallows.
- 4
Fold in whipped cream.
- 5
Add grapes.
- 6
Make a day ahead and refrigerate to blend flavors.
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