Marinated Cheese-Topped Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The original had 8 oz cream cheese, but I used a small chunk of local goat cheese instead. I also left out the shallots since I didn't have them. It was delicious. The recipe was submitted by Barbara Estabrook and she said about it A lovely vinaigrette coats this green salad that's tossed with tomatoes, olives and marinated cream cheese 'croutons. ' I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. Ingredients:
1/2 cup olive oil |
2 tablespoons minced fresh parsley |
2 tablespoons lemon juice |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano leaves |
1 tablespoon red wine vinegar |
1 large garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 ounces goat cheese |
4 cups torn romaine lettuce |
2 cups baby spinach |
1 1/2 cups grape tomatoes, halved |
2 shallots, thinly sliced |
1/2 cup pitted green olives, halved |
Directions:
1. For dressing, in a small bowl, combine the first 8 ingredients. Cut cheese into 1/2 cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
2. In a large bowl, combine the romaine, spinach, tomatoes, shallots, and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.
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