• Grape Salad
  • Grape Squares
  • Green Grape Sorbet
  • Green Salad with Grapes & Sunflower Seeds
Grape Salad

1 ½ lbs seedless grapes
1 8oz package light cream cheese, softened
½ cup sugar
1 8 oz container light sour cream
1 tsp vanilla
1 cup chopped walnuts or pecans
½ cup light brown sugar

Using electric mixer at medium speed, cream together cream cheese and white
sugar. Add sour    cream and vanilla. Mix well. Fold in grapes. Pour grape
mixture into large serving dish. Mix nuts and brown sugar. Sprinkle over grape
mixture. Chill and store in refrigerator.

Green Grape Sorbet

2 cups chilled seedless grapes
¼ c. super fine sugar
1 ½ tbsp. fresh lemon juice

In a blender puree the ingredients until the sugar id dissolved, about 3 minutes.
Pour through a fine sieve into a bowl, pressing on the solids. Discard the solids
and freeze the sorbet in an airtight container until hardened.
Grape Recipes
Grape Squares

3 cups grapes
1 cup sugar
3 tbsp cornstarch
2 tsp lemon juice
1 cup uncooked rolled oats
½ cup flour
1 cup brown sugar
½ cup butter

Squeeze grapes to separate pulp from skins. Boil pulp 5 minutes, then strain to
remove seeds. Add skins to pulp and boil 10 minutes. Combine cornstarch and
sugar, mixing until well blended. Add this to grape mixture along with the
lemon juice, bringing to a boil again and cooking until thick. Cool. Heat oven
to 350 degrees. Mix oats, flour and brown sugar. Cut in butter until crumbly.
Press half of this mixture into a greased 8x8-inch baking pan. Spread with grape
mixture. Top with remaining oat mixture. Bake 45 minutes until golden.

Green Salad with Grapes and Sunflower Seeds

3 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
2 tsp Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed greens
1 cup flat leaf parsley, rinsed and spun dry
1 ½ cups seedless grapes, halved
¼ cup shelled roasted sunflower seeds

In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add
the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and
toss with the dressing. Sprinkle with sunflower seeds and serve immediately.
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