Bread cubed cream cheese in garlicky, herby bread crumbs for this unique Mixed Green Salad with Warm Cream Cheese 'Croutons.' Toss the cream cheese 'croutons' with salad greens, Granny Smith apple, pomegranate seeds and Balsamic vinaigrette dressing.
Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate.
Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently.
Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.
Prepare using PHILADELPHIA Neufchatel Cheese.
For added convenience, the salad greens can be tossed with the apples and pomegranate seeds ahead of time. Refrigerate up to 1 hour. Or if the salad is refrigerated longer than 1 hour, dip apples in carbonated lemon-lime beverage before adding to the salad to help prevent them from turning brown.
Substitute dried cherries or cranberries for the pomegranate seeds.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.