Creamy Grape Breakfast Salad

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  • Makes: 6 servings
  • Makes: 5 cups
  • Start to Finish: 30 mins

Creamy Grape Breakfast Salad

Directions

  1. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add yogurt, the 1/4 cup honey, the lemon peel, and vanilla. Beat on medium speed until light and smooth. Add grapes; toss to coat.
  2. To serve, sprinkle individual servings with Candied Nuts and fresh thyme leaves. If desired, drizzle with additional honey.

Candied Nuts

Directions

  1. Line a baking sheet with foil. Butter the foil; set baking sheet aside.
  2. In a heavy medium skillet, combine broken black walnuts or English walnuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir.
  3. Reduce heat to low. Continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto the prepared baking sheet. Cool completely. Break into small clusters. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 1 cup.
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Nutrition Facts (Creamy Grape Breakfast Salad)

  • Per serving:
  • 371 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 19 mg chol. ,
  • 102 mg sodium ,
  • 53 g carb. ,
  • 2 g fiber ,
  • 47 g sugar ,
  • 9 g pro.
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