Step 1

Heat a dry skillet over medium heat and add the bacon slices. Pan fry for 8-10 minutes, turning every few minutes, until brown and crispy.

Step 2

Remove the bacon slices and crumble into bits.

Step 3

In a large mixing bowl, add grapes, mayonnaise, apple cider vinegar, and half of the bacon bits. Stir to combine and refrigerate for at least 1 hour.

Step 4

When ready to serve, gently toss the grape salad again to coat with the creamy dressing that can settle to the bottom.

Step 5

Add the chopped pecans and rest of the bacon, and toss together. Serve.