Creamy Grape Salad with Candied Walnuts


Candied walnuts:
cup of chopped walnuts
2 teaspoons of water
1 tablespoon of light brown sugar
Pinch of salt
Grape Salad:
cup of reduced-fat sour cream (may substitute with cup of plain Greek yogurt)
4 ounces of reduced-fat cream cheese, at room temperature
3 tablespoons of honey
1 teaspoon of vanilla extract
6 cups of seedless grapes, preferably red and green (about 2 pounds)


To prepare walnuts, line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400 degrees.
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 (6-8 minutes).
Cool in the pan until the sugar hardens (about 6 minutes).
Meanwhile, combine the sour cream or Greek yogurt, cream cheese, honey and vanilla in a food processor; puree until smooth and creamy.
Transfer to a large bowl. Add grapes; gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.

Helpful Hints:

Per Serving: 143 calories; 7 g fat (2 g saturated fat, 1 g mono); 11 mg cholesterol;
21 g carbohydrate; 5 g added sugars; 2 g protein; 1 g fiber; 50 mg sodium; 198 mg

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