Salad of Baked PHILLY, Carrot, Grapes and Greens
Ingredients
- 2 bunches Dutch carrots, trimmed, peeled and par boiled for 5 minutes, drained
- Olive oil spray
- Salt and freshly ground black pepper, to taste
- 125 g Light PHILADELPHIA Cream Cheese, broken into 2 cm pieces
- 1 cup red grapes, halved
- 50 g baby rocket leaves
- 1/3 cup smoked almonds
- 1/4 cup balsamic glaze