Minted Cucumber, Tomato and Red Onion Salad
2 large unpeeled cucumbers – halved lengthwise, seeded and sliced
1/2 cup red wine vinegar
1 Tbsp. white sugar
1 tsp. salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup fresh mint leaves, chopped
3 Tbsp. olive oil
Salt and pepper to taste
In a large bowl, toss together cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, mint and oil and toss to bend. Season with salt and pepper.
4 lbs. seedless red or green grapes (or a combination)
8 oz. cream cheese, softened
1 cup sour cream
1/3 cup sugar
1 tsp. vanilla extract
1 tsp. fresh lemon juice
1/2 cup granola (optional)
Wash and dry grapes, set aside. In the bowl of an electric mixer, mix together softened cream cheese, sour cream and sugar until smooth. Add vanilla and fresh lemon juice and beat at low speed until just combined.
Add grapes to cream cheese mixture and stir until well coated. Serve immediately or refrigerate until ready to serve. Sprinkle with granola, if desired.