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Makes 8 servings, 1 cup (250 mL) each.
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If pomegranate seeds are not available, use dried cherries or cranberries instead.
Coat cream cheese cubes with almonds, then refrigerate or freeze in airtight container until ready to cook as directed.
Toss salad greens with apples and pomegranate seeds in large bowl; cover. Refrigerate until ready to serve. If salad is refrigerated longer than 1 hour, dip apples in lemon-lime soda before adding to salad to help prevent them from turning brown.
Spread coated cheese cubes onto wire rack on baking sheet. Bake at 350ºF for 5 min. or until golden brown.
* 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.