Wash, stem, and dry grapes; set aside.
In a large bowl, combine the cream cheese, vanilla yogurt, sugar, and
vanilla extract. Add the grapes, pecans, and chopped mint leaves, stirring
to combine.
NOTE: Depending on how many grapes you use in this salad, will determine
how much of the dressing you will need. Start by adding 1/2 of the dressing
and combine. Add more dressing if needed or desired (your choice).
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I used a mixture of green and black seedless grapes with less dressing used. |
I used just red seedless grapes with more dressing used. |
Transfer to a serving bowl, cover, and
refrigerator for about 2 hours before serving to allow flavors to blend.
Before serving, garnish with fresh mint sprigs.
Makes a large salad.
