We make this salad in the summer, always to rave reviews. A couple things to do differently is to use 2 lbs green 2 lbs red grapes and to cut the grapes in half.. much easier to eat. Also, use 1/4 cup white sugar and 1 cup brown sugar with the pecans and press into the top of the grapes in a flat dish to seal and make up the day before. It is great as a leftover and awesome sweet end to the meal.

Reviewed On: Jul. 2, 2009