MIXED GREEN SALAD WITH WARM CREAM CHEESE 'CROUTONS'
Bread cubed cream cheese in garlicky, herby bread crumbs for this unique Mixed Green Salad with Warm Cream Cheese 'Croutons.' Toss the cream cheese 'croutons' with salad greens, Granny Smith apple, pomegranate seeds and Balsamic vinaigrette dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate.
- Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently.
- Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MIXED GREEN SALAD WITH WARM CREAM CHEESE "CROUTONS"
In this Mixed Green Salad with Warm Cream Cheese "Croutons," traditional croutons are replaced with cubes of cream cheese covered in kosher for Passover panko crumbs.
Provided by PHILADELPHIA Cream Cheese
Categories Salads
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- 1. Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate. 2. Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently. 3. Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.
Nutrition Facts :
BAGEL SALAD
Steps:
- For the dressing: Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.
- For the salad: Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt and set aside.
- Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.
- Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.
- On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.
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