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Marinated Cheese-Topped Salad

 Marinated Cheese-Topped Salad
“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
6 ServingsPrep: 25 min. + marinating

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 cream 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,

2 of 2

Marinated Cheese-Topped Salad (continued)

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