Place potatoes and Knorr chicken broth cube into a deep pan. Cover potatoes with water. Boil for 3 minutes.
Add carrots and peas and boil for another 3 minutes or until potatoes and carrots are tender. Drain.
Combine Kraft Philadelphia cream cheese, vinegar and sugar. Add salt and pepper to taste. Toss the boiled veggies and celery together. Mix with salad dressing until well coated. Chill.
Just before serving, line salad bowl with lettuce and sprinkle salad with grated cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.