Almost every family has food traditions around the holidays. My friend, Claudia Detton’s tradition includes her sister-in-law’s Lemon Grape Salad which has been served at their holiday family dinners for decades. It’s always fun to go retro, and retro food is becoming more and more popular. Claudia was gracious enough to give me the recipe, and I have updated it a bit to save a little time and effort. Claudia’s family always uses halved green grapes, but the actual recipe just calls for halved seedless grapes, so you could use both red and green for a festive holiday salad. Claudia cooks the crust and topping on the stovetop, but I bake it in the oven eliminating the need to stir the mixture in a skillet until it is cooked through and stand by a hot stove. In the oven it takes about 20 minutes, and is stirred twice, making it possible for me to cut the grapes, make the gelatin mixture, and tidy up the kitchen while it’s baking.

It seems that molded gelatin salads are the latest rage, so this should fit right into your newest recipe repertoire. It’s easy, fast, and can be made ahead to save time. It’s also different from the norm (I searched the internet as well as a few of my older cookbooks, and couldn’t find any other recipe remotely like it). The most important thing, though, is it’s good and refreshing.

9 Servings

Crust:
1/2 cup almonds, finely chopped
1 cup flour
1/4 cup sugar
1/2 cup melted butter

Filling:
1 3 oz. package lemon gelatin
1/2 cup sugar
1 cup boiling water

1 cup sour cream
4 cups seedless grapes, halved lengthwise

1. Preheat oven to 350º.
2. Line a baking sheet with parchment or spray with non-stick spray.
3. Crust: Mix the almonds, flour, sugar, and buttered until crumbly; spread onto the prepared baking sheet.
4. Bake 10 minutes, remove from the oven, and stir; return to the oven and bake an additional 10 minutes.
5. Remove from the oven and stir.
6. Press 2/3 of the mixture into an 8" shallow glass baking dish and chill well.
7. Filling: Mix the gelatin and 1/2 cup sugar; pour the boiling water over all and stir to dissolve; stir in the sour cream.
8. Refrigerate until it begins to thicken.
9. Stir in the grapes; pour the mixture over the chilled crust.
10. Refrigerate 2-4 hours or until set.
11. Sprinkle with the remaining crust mixture.
12. Cut into 9 squares and serve on lettuce leaves.

Amount Per Serving
Calories 383 Calories from Fat 182
Percent Total Calories From: Fat 47% Protein 5% Carb. 47%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 9 g
Cholesterol 38 mg
Sodium 147 mg
Total Carbohydrate 45 g
Dietary Fiber 1 g
Sugars 17 g
Protein 5 g

Vitamin A 11% Vitamin C 3% Calcium 0% Iron 3%