This version of the Southern Grape Ambrosia Salad recipe is very refreshing and light! Did you know that the word “ambrosia” means food of the gods.
This is not the typical sweet southern Ambrosia Salad that is made with whipped cream and even marshmallows. In fact, this fruit salad will surprise you with how easy it is to make and how crazy delicious it is. This Grape Ambrosia Salad is a reinvented version and is more of a light fruit salad which makes a great lunch or light dinner. I have taken this salad to several potlucks, and everyone wants the recipe.
More of Linda’s wonderful Salad and Salad Dressing Recipes.
- 2 to 3 pounds seedless red grapes*
- 4 ounces light cream cheese, room temperature or softened
- 1/2 cup vanilla yogurt (non-fat or low-fat)
- 1/4 cup granulated sugar (or to taste)
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, coarsely chopped
- Juice of 1/2 lime
- Fresh mint leaves, chopped or torn (to taste)
- Fresh mint sprigs (for garnish)
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Wash, stem, and dry grapes; set aside.
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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.
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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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Transfer to a serving bowl, cover, and refrigerator for about 2 hours before serving to allow flavors to blend.
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Before serving, garnish with fresh mint sprigs (if desired).
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Makes a large salad.
* May use a combination of red and green grapes, as it looks beautiful!
** You may substitute your favorite nuts.