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Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

Harvest Slaw
Lunch

Harvest Slaw

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
  2. 2 In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
  3. 3 In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

By bdh76

Layered Cheddar-Fruit Salad
Lunch

Layered Cheddar-Fruit Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
  2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
  3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

Ann's Fantastic Fruit Salad
Lunch

Ann's Fantastic Fruit Salad

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

By witchywoman

Furutsu Sando (Fruit Sandwiches)
Lunch Japanese

Furutsu Sando (Fruit Sandwiches)

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
  2. 2 Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
  3. 3 Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.

By Sammy Mila

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Fresh Fruit Salad with Honey Lime Dressing
Lunch

Fresh Fruit Salad with Honey Lime Dressing

4.6

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
  2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Kids' Turkey and Cream Cheese Spread Bento Box
Lunch

Kids' Turkey and Cream Cheese Spread Bento Box

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
  2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
  3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
  4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
  5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
  6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
  7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
  8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)
Lunch American

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
  2. 2 Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

By Teemo

Chicken, Belgian Endive, and Grape Grain Salad
Lunch American

Chicken, Belgian Endive, and Grape Grain Salad

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Chicken Pecan Salad
Lunch American

Chicken Pecan Salad

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
  4. 4 Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
  5. 5 Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
  6. 6 Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.

By JRW8

Wild Grape Starter

Wild Grape Starter

4.2

Prep
Cook
Total

Instructions

  1. 1 Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
  2. 2 After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
  3. 3 Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
  4. 4 Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

By Maryellen

Cotton Candy® Grape Lemonade Ice Pops
Dessert

Cotton Candy® Grape Lemonade Ice Pops

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Divide grapes between ice pop molds. Pour lemonade over the grapes.
  2. 2 Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ripe Grape Pie
Dessert

Ripe Grape Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
  3. 3 Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
  4. 4 Bake at 425 degrees F (220 degrees C) for about 25 minutes.

By Jean

Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH