Autumn Fruit & Mesclun Salad with Warm Almond-Cream Cheese Croutons

• - Philadelphia Light Brick Cream Cheese Spread, cut into 1/2-inch cubes
• 1-1/2 cups almonds, finely chopped
• 3 gal. mesclun salad greens
• 6 each Granny Smith apple, thinly sliced
• 3 cups pomegranate seeds
• 3 cups Kraft Balsamic Vinaigrette Dressing

1. Coat cream cheese spread cubes with nuts, pressing to secure nuts on all sides.
2. For each serving: Place 2 cream cheese cubes on wire rack in half-sheet pan.
3. Bake in 400 degrees F-standard oven 5 to 7 min.
4. or until nuts are golden brown.
5. Toss 1 cup (250 mL) salad with 3/4 oz.
6. (20 g) apples, 1/3 oz.
7. (10 g) pomegranate seeds and 1 Tbsp.
8. (15 mL) vinaigrette.
9. Place in serving dish; top with 2 cream cheese "croutons."

cream cheese, almonds, salad greens, apple, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/autumn-fruit-mesclun-salad-warm-almond-cream-cheese-croutons-118153.aspx (may not work)