I had the pleasure of attending a potluck surprise 50th anniversary party recently. It was held outdoors at a beautiful location called “Muster Field Farms.” The day was perfect, the couple was surprised and the food was delicious. Although many had come from all around the country to attend – this was in no-way a “southern” event. It was in fact a quintessential “New England” event. Taking place in central-west New Hampshire on a working farm and historical homestead from the late 1700s.
I brought 2 items: a southern spin on a 3-bean salad. Using green beans, corn and black-eyed peas. Fresh parsley and a light, bright sweet/sour dressing made this perfect to sit on the table on a hot day. (no mayo means no concerns)
My second item was dessert – a “grape salad.” This did require some all important refrigerator space until it was time to bring out the dessert including the anniversary cake! This salad was an adaptation of Trisha Yearwood’s recipe and it was a hit! Thanks Trisha!
My adaptations included substituting Vanilla yogurt for the sour cream called for in the recipe. (I had forgotten to buy the sour cream!) I also used 12 ounces of cream cheese instead of the 8 ounces called for just to make sure the mix stayed thick!
Make sure you wash and DRY the grapes before you mix in the yummy stuff. This way it will stick to the fruit, coating it nicely.
Also be sure to add the topping (brown sugar and chopped pecans) just before serving otherwise the sugar will melt into the salad and lose its crunch!