Warm Tomato-Spinach Salad

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rate/review

prep time

20 min

total time

20 min

makes

6 servings, 1-1/3 cups (325 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup sugar

1/3 cup pecan pieces

4 tomatoes, cut into thin wedges

1/3 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing

5 cups baby spinach leaves

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into small cubes

1 small red onion, cut into wedges

Make It

LINE shallow pan with foil; set aside. Spread sugar onto bottom of small nonstick skillet; top with nuts. Cook on medium-low heat 5 min. or until sugar is completely melted and golden brown, tilting skillet to evenly distribute sugar if necessary. Stir until nuts are evenly coated. Immediately spread into prepared pan; cool completely.

MICROWAVE tomatoes and dressing in microwaveable bowl on HIGH 3 min. or until tomatoes are slightly softened and dressing is heated through, stirring after 2 min.

COVER platter with spinach; top with tomato mixture, cream cheese, onions and nuts. Toss gently before serving.