Marinated Cheese-Topped Salad
TOTAL TIME: Prep: 25 min. + marinating
YIELD: 6 servings.
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
Ingredients
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1/2 cup olive oil
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2 tablespoons minced fresh Italian parsley
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2 tablespoons lemon juice
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1 tablespoon minced fresh oregano
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1 tablespoon red wine vinegar
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1 large garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 package (8 ounces) cream cheese, chilled
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4 cups torn romaine
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2 cups fresh arugula or baby spinach
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1-1/2 cups grape tomatoes, halved
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2 shallots, thinly sliced
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1/2 cup medium pitted green olives
Directions
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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.
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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.
Nutrition Facts
1 cup: 342 calories, 34g fat (11g saturated fat), 42mg cholesterol, 461mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 4g protein.
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