2 lbs green seedless grapes
2 lbs red seedless grapes
8 oz sour cream
1 tsp vanilla extract
½ cup white sugar
½ cup brown sugar
1 cup chopped nuts (pecans, walnuts or combination of both)
Remove all of the grapes from the stem. Rinse and drain the grapes. Spread grapes out on paper towels and gently pat them dry. In a mixing bowl, combine sour cream and cream cheese until smooth with no lumps. Then add all of the remaining ingredients and mix well. Finally, gently fold in all of the grapes. Place in covered bowl/container. For the best results allow the grape salad to sit overnight in the refrigerator before serving. Serve cold. Enjoy.
Melanie Thompson is a 13-year-old seventh grader at Indian Creek Middle School has been cooking since she first helped her great grandmother, Louis, in the kitchen when she was two.