Marinated Cheese-Topped Salad Recipe

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Marinated Cheese-Topped Salad Recipe
Marinated Cheese-Topped Salad Recipe photo by Taste of Home
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Marinated Cheese-Topped Salad Recipe

Read Reviews
5 4 4
Publisher Photo
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. —Barbara Estabrook, Rhinelander, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Marinated Cheese-Topped Salad in Taste of Home April/May 2011, p40

Nutritional Facts

1 cup: 342 calories, 34g fat (11g saturated fat), 42mg cholesterol, 461mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 4g protein.

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

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Reviews forMarinated Cheese-Topped Salad

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veggiemama User ID: 4640590 112084
Reviewed Jul. 18, 2012

"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!"

MY REVIEW
MrsSweany User ID: 1100431 133524
Reviewed May. 12, 2011

"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 :)"

MY REVIEW
4yourpleasure User ID: 5794138 195228
Reviewed Mar. 30, 2011

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

MY REVIEW
Marilyn Schafer User ID: 5828135 184970
Reviewed Mar. 28, 2011

"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....."

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