I’ve always been fascinated by the way certain foods can evoke very strong memories. We eat, first, with our eyes. We are struck by colors and shapes. Some colors are welcoming, while others turn us completely away from a dish we might otherwise enjoy.

Next we are enveloped in the aroma of a dish. Are we prompted to inhale deeply and take satisfaction from the smell alone, or do we crinkle our noses in disgust?

Finally, taste and texture come into play. Are the flavors pleasing? Do we enjoy the mouthfeel? Each sensory response anchors that food to a memory of whatever we were doing when we ate it.

 

INGREDIENTS

For the Dressing

1 package (8 oz.) cream cheese, softened

1 cup sour cream

½ cup brown sugar

1 teaspoon vanilla extract

For the Salad

1 pound seedless red grapes

1 pound seedless green grapes

3 sweet red apples, cored and diced

2/3 cup chopped pecans + extra

½ cup dried cranberries

 

INSTRUCTIONS

For the Dressing

In a medium bowl, combine softened cream cheese, sour cream, brown sugar, and vanilla extract. Using an electric mixer, blend the ingredients for about 2 minutes or until nice and smooth.

For the Salad

In a large bowl, combine the grapes, diced apples, chopped pecans, and cranberries. Add the dressing and toss to coat.

Refrigerate until ready to serve. When you are ready to serve, top with extra chopped pecans and a small amount of brown sugar (if desired).

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Quick Tip:  If you cannot find dried cranberries, or if you don’t like them, you can substitute regular or golden raisins.

Recipe courtesy of Julia at Julia’s Album, image courtesy of pinterest.com