I tweaked recipe for better results.
Yield 8 servings
1/4 cup kosher for Passover panko bread crumbs
2 tsp. chopped fresh thyme
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn mixed salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds (I used dry cranberries)
1/2 cup canned corn kernels, drained and rinsed under cold water
Dressing
1 clove garlic, minced
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey
Place cream cheese cubes in a single layer inside a small plastic bag and freeze for 20-30 minutes.
To make the dressing, mix all ingredients in a small bowl and set aside.
Lay down salad greens on a large salad plate, sprinkle with apple slices, corn kernels, and pomegranate seeds.
Combine bread crumbs and fresh thyme fin medium bowl. Add the cream cheese in small batches, tossing lightly after each batch until cream cheese cubes are evenly coated with bread crumb mixture.
Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add a few cream cheese cubes; cook 3 min. or until evenly browned, turning frequently. Transfer to a plate. If needed, repeat with remaining cheese cubes.
Toss salad greens with remaining ingredients in a large bowl; top with cream cheese cubes. Serve immediately.
Idea for the recipe comes from My food and family
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