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Marinated Cheese-Topped Salad Recipe

Marinated Cheese-Topped Salad Recipe photo by Taste of Home

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“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 up. This makes it easier to cut into cubes.” —Barbara Estabrook, Rhinelander, Wisconsin

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Marinated Cheese-Topped Salad Recipe

Prep: 25 min. + marinating

Yield: 6 Servings

25 25

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

For dressing, in a small bowl, combine the first eight ingredients. Cut cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
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.

Nutritional Facts 1 cup equals 342 calories, 34 g fat (11 g saturated fat), 42 mg cholesterol, 461 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Marinated Cheese-Topped Salad in Taste of Home April/May 2011, p40

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Reviews for Marinated Cheese-Topped Salad

Marinated Cheese-Topped Salad

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Reviewed on Jul. 18, 2012 by veggiemama

I am not a big salad eater, but I really liked this. My husband did, too, and our young children even took a few nibbles!

Reviewed on May. 12, 2011 by MrsSweany

I substituted feta cheese for the cream cheese. The dressing on this salad was perfect. Took it to a family dinner and was even asked for the recipe :)

Reviewed on Mar. 30, 2011 by 4yourpleasure

I took this salad to a luncheon. Everybody loved it and wanted the recipe.

Reviewed on Mar. 28, 2011 by Marilyn Schafer

I found this to be too greasy with 1/2 cup oil, and 1 tbsp red wine vinegar...... I would suggest less oil. also I would use feta cheese cubes not cream cheese croutons.....