Marinated Cheese-Topped Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âA lovely vinaigrette coats this green salad thatâs tossed with tomatoes, olives and marinated cream cheese âcroutons.â I freeze the cream cheese for 45 minutes or so to firm up. This makes it easier to cut into cubes.â âBarbara Estabrook, Rhinelander, Wisconsin Ingredients:
1/2 cup olive oil |
2 tablespoons minced fresh italian parsley |
2 tablespoons lemon juice |
1 tablespoon minced fresh oregano |
1 tablespoon red wine vinegar |
1 large garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 package (8 ounces) cream cheese, chilled |
4 cups torn romaine |
2 cups fresh arugula or baby spinach |
1-1/2 cups grape tomatoes, halved |
2 shallots, thinly sliced |
1/2 cup medium pitted green olives |
Directions:
1. For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
2. In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately. Yield: 6 servings.
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