Ingredients
CANDIED WALNUTS
1/2 cup chopped walnuts
2 teaspoons water
1 tablespoon light brown sugar
Pinch of salt
GRAPE SALAD
1/2 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
6 cups seedless grapes, preferably red and green (about 2 pounds)
Directions
1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400°F.
2. Toss walnuts 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. Cool in the pan until the sugar hardens, about 6 minutes.
3. To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.
Make Ahead Tip: Store candied walnuts at room temperature for up to 8 hours; cover and refrigerate salad for up to 8 hours. Top the salad with the walnuts just before serving
Makes: 12 servings
Serving Size: 1/2 cup each
Time: 20 minutes
