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Mixed Green Salad with Warm Cream Cheese "Croutons"

Prep Time:

15 min

Total Time:

15 min

Makes:

8 servings, 1 cup each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes

1/2 cup chopped PLANTERS Sliced Almonds

8 cups torn salad greens

1 Granny Smith apple, thinly sliced

1/2 cup pomegranate seeds

1/2 cup KRAFT Balsamic Vinaigrette Dressing

Make It!

HEAT medium skillet sprayed with cooking spray on medium heat. Meanwhile, coat cream cheese cubes with nuts.

ADD cream cheese to skillet; cook and stir 3 min. or until golden brown.

COMBINE remaining ingredients in large bowl; top with cheese. Serve immediately.

Kraft Kitchens Tips

Make Ahead

Coat cream cheese cubes with nuts, then refrigerate or freeze in airtight container until ready to cook as directed. Or to toast cream cheese cubes in oven, spread coated cheese cubes on wire rack on baking sheet. Bake at 350ºF for 5 min. or until golden brown.

Make Ahead

Toss salad greens with apples and pomegranate seeds in bowl. Refrigerate until ready to serve. If salad is refrigerated longer than 1 hour, dip apples in carbonated lemon-lime beverage before adding to salad to help prevent them from turning brown.

Substitute

Substitute dried cherries or cranberries for the pomegranate seeds.

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