Best Grape Salad

This recipe is very creamy and sweet, and a great mix of flavors. It is kid friendly too! It is so easy to make. I cut the recipe in half and there was still plenty of leftovers for a snack.

2 pounds green seedless grapes

2 pounds red seedless grapes

8 ounces sour cream

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract, to taste

1 cup brown sugar, packed, to taste

1 cup crushed pecans, to taste

Wash and stem grapes; set aside.

Mix sour cream, cream cheese, white sugar, and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.

Chill overnight.

www.recipezarr.com Recipe #35450

Spinach & Basil Pasta Salad

Serve 10 Prep: 15 mins Cook: 15 mins

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 (6 ounce) package spinach leaves
• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, minced
• 4 to 6 ounces prosciutto, diced
• salt and ground black pepper to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
2. Toss the spinach and basil together in a large bowl.
3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
   

Sesame Noodle Salad

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

Ingredients:

• 1 (16 ounce) package angel hair pasta
• 1/4 cup sesame oil
• 1/4 cup soy sauce, or more to taste
• 1/8 cup balsamic vinegar
• 1 tablespoon hot chili oil
• 1/8 cup white sugar
• 1 Tbsp. minced garlic
• 1 teaspoon sesame seeds, or more if desired
• 2 green onion, chopped
• 1/2 red bell pepper, diced
  

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad. *I prefer it cold as it really does get better the next day!