Berry & Arugula Salad with Peppery Cream Cheese
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Healthy Living
40 Min
Prep : 10 Min Cook: 30 Min
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup Philadelphia Light Brick Cream Cheese Spread
2
1/4 tsp. freshly ground black pepper
3
4 cups tightly packed baby arugula
4
1 cup fresh strawberries, sliced
5
1 cup fresh blueberries
6
1/4 cup coarsely chopped almonds
7
1/4 cup Kraft Berry Balsamic Dressing
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How do I make it ?
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Step 1
Stir cream cheese product in small bowl until creamy. Add pepper; mix well. Shape into 4-inch log; wrap tightly in plastic wrap. Freeze 30 min. Step 2
Toss arugula with berries and nuts in medium bowl. Step 3
Crumble cream cheese mixture over salad. Drizzle with dressing just before serving. Kraft Kitchen Tips!
Food Facts
Freezing the cream cheese log firms it up to resemble the texture of feta or goat cheese, allowing you to crumble it over the salad.
Substitute
Substitute fresh raspberries or blackberries for the blueberries.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 200 mg
8 %
Carbohydrate 15 g
Fibre 3 g
Sugars 10 g
Protein 4 g
Vitamin A
8 %
Vitamin C
50 %
Calcium
6 %
Iron
6 %
Servings
4 servings, 2 cups (500 mL) 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.
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