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Grape-Walnut Salad
Lunch

Grape-Walnut Salad

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

By Adrienne

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Party Chicken Salad
Lunch

Party Chicken Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix mayonnaise, sour cream, and curry powder in a bowl until smooth.
  2. 2 Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.

By Jan Morgan

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Carol's Chicken Salad
Lunch

Carol's Chicken Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
  2. 2 In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

By Sharon Sisson

Company Chicken Pasta Salad with Grapes
Lunch American

Company Chicken Pasta Salad with Grapes

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
  3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
  4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Chef John's White Gazpacho
Lunch American

Chef John's White Gazpacho

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
  2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
  3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

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

Tiffin on the Greens
Lunch American

Tiffin on the Greens

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Layer ham and spinach on sandwich round.
  2. 2 Toss salad greens and dressing together in a small bowl until well combined.
  3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
  4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Fruity Chicken Salad with Tarragon
Lunch American

Fruity Chicken Salad with Tarragon

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
  2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Gee-Gee's Chicken Salad with Cantaloupe
Lunch American

Gee-Gee's Chicken Salad with Cantaloupe

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, lemon zest, lemon juice, sugar, ginger, and salt together in a large bowl.
  2. 2 Fold chicken, blueberries, celery, grapes, and almonds into dressing until well combined. Cover the bowl and refrigerate for 1 hour.
  3. 3 Spoon salad into cantaloupe halves.

By Sue

Raw Veggie Picnic Salad
Lunch American

Raw Veggie Picnic Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a skillet over medium heat, and cook until evenly brown and crisp, about 8 to 10 minutes. Drain, crumble, and set aside.
  2. 2 In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

By BAGLEYGERRISH

White Peach Sangria
Drink European

White Peach Sangria

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes.
  2. 2 Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight.
  3. 3 Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

By FOODINC5

"Spa"ctacular Frozen Grapes
Appetizer

"Spa"ctacular Frozen Grapes

4.3

Prep
15 min
Cook
Total
150 min

Instructions

  1. 1 Remove grapes from stems and place in a colander. Wash thoroughly.
  2. 2 Place grapes in a gallon-size resealable bag.
  3. 3 Pour sugar into the bag and seal. Gently shake the bag to evenly coat grapes with sugar.
  4. 4 Arrange grapes on a paper towel to air-dry any remaining water, about 15 minutes.
  5. 5 Place grapes in a single layer on a shallow pan or baking sheet. Freeze for at least 2 hours.

By Michel Brewer

White Grape Jam with Fresh Figs

White Grape Jam with Fresh Figs

Prep
20 min
Cook
5 min
Total
1465 min

Instructions

  1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
  3. 3 Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  4. 4 Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sophie

Easy Grape Salad
Dessert

Easy Grape Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
  2. 2 In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
  3. 3 This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

By With Imagination

Frozen Grape Bites
Snack American

Frozen Grape Bites

3.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Spray 24 miniature muffin cups with cooking spray.
  2. 2 Pour 1 tablespoon cream into each muffin cup. Place 1 grape into each muffin cup, swirling grape in the cream to coat.
  3. 3 Freeze grape mixture until solid, about 1 hour.

By MichaelaK9

Grinch Kabobs
Appetizer American

Grinch Kabobs

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat.
  3. 3 Repeat with remaining grapes, banana slices, strawberries, and marshmallows.
  4. 4 Serve and enjoy!

By CNM CATERING