Berry & Arugula Salad with Peppery Cream Cheese

• 1-1/2 cups Philadelphia Light Brick Cream Cheese Spread
• 1-1/2 tsp. freshly ground black pepper
• 1-1/2 gal. baby arugula, tightly packed
• 1-1/2 qt. strawberries, sliced
• 1-1/2 qt. blueberries
• 1-1/2 cups whole natural almonds, coarsely chopped
• 1-1/2 cups Pure Kraft Refrigerated Berry Balsamic Dressing

1. Mix cream cheese and pepper in bowl until well blended.
2. Shape into 6 (4-inch-long) logs (or 1 log for trial recipe), rolling tightly in plastic wrap.
3. Freeze at least 30 min.
4. and up to 1 week.
5. For each serving: Cut a 1/2-oz.
6. (15-g) slice from the frozen cream cheese log.
7. Thaw 15 to 20 min.
8. or until softened.
9. Toss 1 cup (250 mL) arugula with 1/4 cup (50 mL) strawberries, 1/4 cup (50 mL) blueberries and 1 Tbsp.
10. (15 mL) nuts.
11. Spoon onto serving plate.
12. Crumble cream cheese onto salad.
13. Drizzle with 1 Tbsp.
14. (15 mL) dressing just before serving.

philadelphia light brick cream cheese, freshly ground black pepper, baby arugula, strawberries, blueberries, natural almonds

Taken from www.kraftrecipes.com/recipes/berry-arugula-salad-peppery-cream-cheese-171853.aspx (may not work)