The Dining Diva’s
Holiday Waldorf Salad
8 oz Cream cheese, lowfat or regular, softened to room temperature
8 oz Sour cream, lowfat or regular
3 Tbsp Sugar or Splenda
1 lb Seedless green grapes*, halved
1 lb Seedless red grapes*, halved
½ C Finely diced celery
½ C Raisins or dried cranberries
½ C Chopped toasted pecans (OR chopped cinnamon sugar pecans)
5 Cps Mixed spring greens
In a medium bowl beat the cream cheese, sour cream, and sugar until smooth and light. Stir in the grapes, celery, and raisins, mixing well. Refrigerate until well-chilled (at least 4 hours or overnight). To serve, place spring greens on chilled salad plates. Mound some of the grape mixture on top, and sprinkle generously with chopped pecans. Serve at once.
*Be sure the grapes are patted dry before halving so they do not make the salad runny
Note: You can also add chopped apple and well-drained pineapple tidbits.