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Curry Chicken Salad with Grapes
Dinner American

Curry Chicken Salad with Grapes

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Remove from heat; cool to room temperature.
  2. 2 Stir mayonnaise, garlic, parsley, and curry powder into butter until combined. Fold in chicken, grapes, and almonds; transfer to a serving bowl. Cover with plastic wrap; refrigerate until flavors blended, at least 1 hour.

By KJ0601

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds
Dinner American

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds

4.9

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.
  2. 2 Combine broccoli, grapes, and onion in a large bowl.
  3. 3 Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.
  4. 4 Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

By Coastal Roots

Wild Rice Salad
Dinner American

Wild Rice Salad

4.6

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Cook rice according to package directions. Remove from heat and set aside to cool.
  2. 2 Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  3. 3 Sprinkle slivered almonds over salad before serving.

By GINNYKAE

Chicken Salad with Grapes
Dinner American

Chicken Salad with Grapes

4.6

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Break chicken breast chunks into small pieces in a large bowl. Mix in grapes, celery, and onion. Season with dill, salt, and pepper.
  2. 2 Whisk together mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves. Pour dressing over chicken mixture; mix until well combined. Cover and refrigerate for 30 minutes before spreading salad onto croissants to make sandwiches.

By Bree

John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon
Dinner American

John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
  3. 3 Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
  4. 4 Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
  5. 5 Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.

By jckane59

Red Leaf Lettuce Salad with Golden Beets and Grapes
Dinner American

Red Leaf Lettuce Salad with Golden Beets and Grapes

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
  3. 3 Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
  4. 4 Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
  5. 5 Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
  6. 6 Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

By lutzflcat

Chopped Turkey Salad with Grapes
Dinner American

Chopped Turkey Salad with Grapes

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
  2. 2 Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
  3. 3 Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.

By Sher B Garfield

Butternut Squash with Grapes
Dinner

Butternut Squash with Grapes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
  4. 4 Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

By Jess2011

Brussels Sprouts with Grapes
Dinner

Brussels Sprouts with Grapes

4.1

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
  2. 2 Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

By Helaine

Festive Fruit Salad with Yogurt-Orange Dressing
Dinner

Festive Fruit Salad with Yogurt-Orange Dressing

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
  2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
  3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Broccoli Salad V
Dinner

Broccoli Salad V

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large bowl combine the broccoli, grapes and onions.
  3. 3 Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.

By Kim

Chicken with Red Grapes And Mushrooms
Dinner

Chicken with Red Grapes And Mushrooms

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
  2. 2 Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
  3. 3 Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
  4. 4 Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

By Amy Marino

Brown and Wild Rice Salad with Grapes and Kale
Dinner

Brown and Wild Rice Salad with Grapes and Kale

5.0

Prep
10 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
  2. 2 Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
  3. 3 Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

By Missy

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Pickled Grapes
Side Dish American

Pickled Grapes

4.7

Prep
15 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
  2. 2 Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
  3. 3 Carefully pour cooled liquid over grapes and gently swirl the jar to incorporate spices. Cover the jar and refrigerate 1 day before eating.

By CJ

Cha Cha Cha Sangria
Drink American

Cha Cha Cha Sangria

4.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
  2. 2 Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

By Teri

Simply The Best Chicken Waldorf Salad
Lunch American

Simply The Best Chicken Waldorf Salad

4.7

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread chopped walnuts onto a baking sheet.
  3. 3 Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
  4. 4 Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

By Jackie

Summer Fruit Salad
Dessert American

Summer Fruit Salad

4.7

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
  2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

Smoked Chicken Salad
Lunch American

Smoked Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Savory Blue Cheese Cheesecake
Appetizer American

Savory Blue Cheese Cheesecake

3.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
  2. 2 Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

By MissEllaneous

Best Broccoli Salad Ever!
Lunch American

Best Broccoli Salad Ever!

4.4

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
  2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
  3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Chicken Salad with Apples, Grapes, and Walnuts
Lunch American

Chicken Salad with Apples, Grapes, and Walnuts

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl.
  2. 2 Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.

By Jo Stinnett-Junkins

Spring Salad
Lunch American

Spring Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White