Best Green Grape Salad Recipes

GREEN GRAPE SALAD

Steps:

• Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

FLUFFY GREEN GRAPE SALAD

Steps:

• In a large bowl, combine the pineapple and pudding mix; mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and grapes. Refrigerate until serving.

MELON AND GREEN GRAPE SALAD

Steps:

• In a mixing bowl, combine the first 3 ingredients.
• In a small bowl, mix together the chopped mint leaves, lime juice, and honey; pour over fruit; toss to coat.
• Cover and refrigerate several hours.
• In a large glass serving bowl, line lettuce leaves along the bottom and sides of bowl.
• Spoon melon mixture into the center of bowl; garnish with mint sprigs.

GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE

Steps:

• Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
• Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Steps:

• 1. Preheat oven to 350°F.
• 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
• 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

GREEN GRAPE SALAD

Steps:

• In a small bowl, combine the grapes, banana and walnuts. In a small bowl, whisk the salad dressing, mayonnaise and honey; pour over grape mixture and toss to coat. Chill until serving.

GREEN GRAPE SALAD WITH PECANS

Steps:

• Remove stems, wash and sort grapes.
• Place in a towel lined bowl to dry while you do the rest of the prep.
• Toast almonds. Set aside to cool.
• Whip together cream cheese, honey, and milk.
• Stir in pecan.
• Fold in grapes.
• Sprinkle top with brown sugar.
• Try not to eat it all.

FLUFFY GREEN GRAPE SALAD

Steps:

• 1. In a large bowl, combine the pineapple and pudding mix;mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and grapes. Refrigerate until serving.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Steps:

• Preheat oven to 350°F.
• Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).
• Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

FLUFFY GREEN GRAPE SALAD

Steps:

• In a large bowl, combine the pineapple and pudding mix; mix well.
• Cover and refrigerate 30 minutes.
• Fold in the whipped topping and grape halves, refrigerate until serving.

GRAPE AND HONEY DEW GREEN SALAD WITH MINT SPLASH

Steps:

• SALAD
• 1. Toss salad ingredients together.
• 2. Place in clean container, label, date, initial and store refrigerated.
• MINT SPLASH:
• 1. Whisk honey into lime juice to dissolve.
• 2. Add mint.
• Place in clean container, label, date, initial and store refrigerated.
• This is also fun to make with 3 colors of grapes.
• Nutritional Stats: Calories 61; Protein 1g; Fat 1g; 4% Calories from Fat; Carbohydrate 16g; Cholesterol 0mg; Fiber 1g; Sodium 7mg.

FLUFFY GREEN GRAPE SALAD

Steps:

• In a large bowl, combine the pineapple and pudding mix; mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and grapes. Refrigerate until serving.

GREEN GRAPE CHICKEN SALAD

Steps:

• I put everything in a big bowl and use 2 big spoons to"toss".
• Cover and Refrigerate.
• Good for up to a week.
• Enjoy!

RED & GREEN GRAPE SALAD

Steps:

• Mix sour cream, cream cheese, sugar and vanilla.
• Toss mixture with grapes.
• Mix topping ingredients. Sprinkle over salad just before serving.

GREEN GRAPE SALAD RECIPE

Steps:

• Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.