The Tables were set - with Salads

Its Salad Season this spring. Many of the groups I attend are having salad luncheons and Saturdays was one of the most special. Each spring a team of women coordinate a Relay for Life Cancer Benefit lunch and style show. Mmmm - good food, close friends, and neat clothes; what a way to spend a Saturday.

Several hostesses planned table settings and decorated tables for eight with their own place settings, table covers, and centerpieces. There were even prizes for the ones with the most favored votes. I chose to set with friends from church at the Country Gardens table. Three long buffet tables of salads tempted us to taste each. There was even time to shop the clothes from the style show!
To help support the effort, I offered a salad. After several take-a-salad events, I was looking for a new recipe. This is one I'll use again, I brought I bit of it home, and it didn't last long.

Creamy Grape Salad       

I brought this much home, it was quickly eaten!

Ingredients:
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
¼ cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans
Directions: 
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Yield: 21 - 24 servings