ProudGrandma Posted June 18, 2012 Share Posted June 18, 2012 We are camping with a few members of our church. I need to bring a salad to pass, but I want it to be something that is kid-friendly. I thought of a fruit salad...so that is a possible idea...we have a small fridge in our camper...but if it could stay in a cooler that would be more ideal. Any thoughts for me?? Quote Link to comment Share on other sites More sharing options...
Susan C. Posted June 18, 2012 Share Posted June 18, 2012 Raspberries, strawberries, grapes and blueberries are in season. But they go bad quickly. I have been mixing the four with nothing added and its good. A good dressing is lime juice and sugar if that is too bland. Quote Link to comment Share on other sites More sharing options...
aggieamy Posted June 18, 2012 Share Posted June 18, 2012 I wish I could remember who first posted this recipe. I love it! Grape Salad 3 pounds seedless grapes, (red, green or mixture, cleaned) 8 oz cream cheese 8 oz sour cream l tsp vanilla 1/3 cup sugar Mix together these 4 ingredients with electric mixer and add to cleaned grapes. Pour into serving dish (long, flat dish like 9x13 works best to give some topping for each spoonful). (A full batch makes a very creamy salad. You can use as little as 1/2 the creamy mixture and still have a delicious salad!) Topping: 1/3 cup brown sugar 1 cup finely chopped pecans (or walnuts) 2 Tbs melted butter or marg. Mix together and spread on baking sheet and bake for 6-7 minutes at 350 degrees. Keep an eye on it as it burns very easily, stirring a couple times. When cool, crumble and spread over grapes and refrigerate overnight. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted June 18, 2012 Author Share Posted June 18, 2012 I wish I could remember who first posted this recipe. I love it! Grape Salad 3 pounds seedless grapes, (red, green or mixture, cleaned) 8 oz cream cheese 8 oz sour cream l tsp vanilla 1/3 cup sugar Mix together these 4 ingredients with electric mixer and add to cleaned grapes. Pour into serving dish (long, flat dish like 9x13 works best to give some topping for each spoonful). (A full batch makes a very creamy salad. You can use as little as 1/2 the creamy mixture and still have a delicious salad!) Topping: 1/3 cup brown sugar 1 cup finely chopped pecans (or walnuts) 2 Tbs melted butter or marg. Mix together and spread on baking sheet and bake for 6-7 minutes at 350 degrees. Keep an eye on it as it burns very easily, stirring a couple times. When cool, crumble and spread over grapes and refrigerate overnight. that sounds yummy....almost like a dessert instead of a salad...thanks. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 18, 2012 Share Posted June 18, 2012 We do a mixed greens salad with candied pecans, fresh or dried fruit (fresh berries, dried cranberries, etc), crumbled blue cheese or feta, and a raspberry vinaigrette. My kids (who eat salad all the time) and visiting kids (who often don't) love it. It would be very easy to toss the indredients together from your cooler and camping pantry. Quote Link to comment Share on other sites More sharing options...
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