How many people would this need to feed?

I posted at the Need a Recipe thread a wild rice salad that I made for potluck in May. Cleaned plate, nothing to take home.

That sounds good.

This is a great potluck crowd pleaser.
Lydia makes one similar.
I've made this one.

Grape Salad
1 1/2 lb each red and green seedless grapes, washed and patted completely dry
Mix 8 oz each fat free sour cream(room temp), ff cream cheese until well blended.
Stir in 1/2 cup sugar/ or splenda and 1 tsp vanilla.
Fold in grapes until completely covered.
Spread into a large glass container.
Slightly brown 4 oz chopped pecans or walnuts, when cool stir into 3/4 cup brown sugar.
Sprinkle mixture completely over top of grapes and give it a gentle pat.
Cover overnight, with seran wrap and ENJOY!

I like taking Fresh Broccoli Salad to functions like this (when I don't want to bring something that needs to be heated or take a crock pot).

There are many variations on this salad, such as using different nuts or raisins instead of the craisins. This is the version I like making:

Fresh Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cups craisins (or raisins)
3/4 cup sliced almonds (or slivered almonds or sunflower kernals)
1 cup mayonnaise
1/2 cup white sugar (I substitute Splenda)
2 tablespoons vinegar

Directions

Cook bacon and crumble

Cut broccoli and onion into bite size pieces.

Combine with the bacon, craisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, Splenda and vinegar together until smooth. Stir into the salad, let chill and serve.

I generally put it into Tupperware so I can turn the bowl several times to evenly coat the salad. Tastes better the second day, so make ahead of time.

Glenda,

Does the sour cream and cream cheese HAVE to be fat free?

Nope

Have you tried it regular?

Just wondering if one tastes better then the other. I have a pot luck to go to on Friday and this looks like my speed as far as culinary talent goes. Easy Peasy.

Magic, Glendas Grape salad is deeeeelicious! I DO NOT use fat free!

Donna (^_^)

I did not use fat free!
My water aerobics luncheon group loved it. Especially with the topping.
Great make ahead delight!

I've had that grape salad when someone else brought it to a potluck. It was very, very good! Just right for summer. It was pretty, too.

glenda_al, on the grape salad, do you (or anyone else) have any suggestions on a substitute for cream cheese? Having an event coming up and several just hate cream cheese. I'm thinking of trying it and not say anything but you know how that can go.

cynic, all I can say is they won't know it is cream cheese.
But maybe MAYBE you can substitute eh??? marscapone cheese, ricotta????? MAYBE or ?????? yogurt????? MAYBE????????

Just don't say anyting, I wouldn't mess with a change.

I like taking different things to our church dinners. Have one coming up on the fifth. I usually take black raspberry pie and a sweet potato casserole and then take something else. If I don't take the pie and casserole I always here where are they! I am copying your recipes to try sometime. They sound really good.

Sue

Thanks ladies. We will probably only have about 25-30 people. Keep them coming if you have any others, main dishes too!

How about pasta salad.That usually makes quite a bit and can be made ahead of time.

Shelley

Have you tried Glenda's pineapple dish? Oh, yummo!

Recommend you try Glenda's grape salad. It is a wonderful, refreshing salad that could also be used as a dessert in my opinion.
No one will know there is cream cheese in it unless you tell them.
Lois

Glenda posted a recipe for Cornbread salad awhile back. I have 2 in my file tho and not sure if this is what she posted or got it somewhere else.

Ingredients
a.. 1 package cornbread mix, prepared as directed
b.. 2 (15 ounce) cans pinto beans or kidney beans, drained
c.. 3 tomatoes, seeded and chopped
d.. 1 bunch green onion, chopped
e.. 1 small green pepper, diced
f.. 2 jalapeno peppers, seeded and diced
g.. 12 strips bacon, cooked crisply and crumbled
h.. 2 cups monterey jack cheese, shredded
i.. 34 ounces whole kernel corn, drained
j.. 1 cup sour cream
k.. 1 cup salsa
l.. 1 cup mayonnaise
m.. 1 package dry ranch dressing mix
Directions
1.. 1
Use a deep glass bowl or small punch bowl.
2.. 2
Crumble half of the baked cornbread in the bottom of the bowl.
3.. 3
Top with half of the beans.
4.. 4
In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno
peppers.
5.. 5
Spread half of the tomato mixture over the beans, then sprinkle with half
the bacon, half the cheese and half of the corn.
6.. 6
In another small bowl, stir together the sour cream, salsa, mayonnaise and
Ranch dressing mix.
7.. 7
Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and
spread gently).
8.. 8
Repeat the process with the remaining ingredients.
9.. 9
Cover and chill for several hours before serving.
10.. 10
Garnish with a little shredded Cheddar cheese if desired.

This is Yummy

CRUNCHY PEA SALAD

½ cup Miracle Whip
¼ cup Italian Dressing
2 cups frozen peas, thawed, drained
1 cup chopped celery
1 cup unsalted peanuts
6 bacon slices, crisply cooked and crumbled
¼ cup red onion, chopped

Mix miracle whip and Italian dressing together, chill.
Combine peas, celery, peanuts, bacon and onion together.
Mix together with dressing, and serve!

Recipe doubles well.

The cornbread salad is good--just a warning--use a very large bowl. (I made years ago and put it in my trifle bowl. It just fit!) I have a note by my recipe that says, "Good but time consuming."

This is my favorite summer salad:

CUCUMBER SALAD

8 c. thinly sliced cucumbers, pared (about 4 c.)
1-1/2 c. sour cream
1 small garlic clove, crushed (I use 2)
2 Tbsp. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. white or red wine vinegar
Dill weed (I usually used dried and use about 1-1/2 tsp.)

Mix all ingredients except cucumbers in a small bowl. Pour over cucumbers and gently stir. Chill at least one hour.

NOTE: I drain my cucumbers on layers of paper towel with more paper towel on top of them. Press down every once in a while and replace with dry towels in needed.

I had a cookout this weekend and one of the 'hits' was pulled pork which I cooked in the crockpot ahead of time, I froze it, then I thawed it and heated it up in the oven (or you could use the crockpot to reheat it). The recipe just uses pork, root beer and barbecue sauce.

Crock-Pot Pulled Pork (the full recipe is on my blog)

1 pork shoulder roast, 4-5 pounds
2 12-oz cans BarqÂs Root Beer
10 fl oz (a bit more than ½ a bottle) Sweet Baby RayÂs Barbecue Sauce
rolls

Put the roast into a large crock-pot and pour the root beer over the top. Cook on low for 8 hours.

Remove the roast to a large plate or bowl. Drain the liquid from the crock-pot, reserving about ½ cup. Pull the pork into pieces using two forks or your fingers. Return the meat to the crock-pot. Pour the barbecue sauce over the top and add the reserved ½ cup of cooking liquid. Stir to combine and cook for another ½-1 hour on low (I didn't do this when I froze the meat to eat later. I just shut it off and let it cool and then I froze it. I added a little more sauce when I reheated it.)