1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds
1/2 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
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.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 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.