Berry & Arugula Salad with Peppery Cream Cheese

By carol gorman

Ingredients

• 1/4 cup Philadelphia Light Brick Cream Cheese Spread
• 1/4 tsp. freshly ground black pepper
• 4 cups tightly packed baby arugula
• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1/4 cup coarsely chopped almonds
• 1/4 cup Kraft Berry Balsamic Dressing

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from kraftcanada.com

Preparation

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.

Toss arugula with berries and nuts in medium bowl.

Crumble cream cheese mixture over salad. Drizzle with dressing just before serving.