Mixed Green Salad with Warm Cream Cheese Croutons

• 1/4 cup kosher for Passover panko bread crumbs
• 2 tsp. chopped fresh thyme
• 1 clove garlic, minced
• 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

1. Combine first 3 ingredients in shallow dish.
2. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture.
3. Place on waxed paper-covered plate.
4. Heat large heavy nonstick skillet sprayed with cooking spray on medium heat.
5. Add cream cheese cubes, a few at a time; cook 3 min.
6. or until evenly browned, turning frequently.
7. Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.

kosher for passover panko bread crumbs, thyme, clove garlic, philadelphia cream cheese, salad greens, apple, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/mixed-green-salad-warm-cream-cheese-croutons-187777.aspx (may not work)