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

Marinated Cheese-Topped Salad

olive oil

Italian parsley

lemon juice

oregano

red wine vinegar

garlic clove, minced

salt

pepper

(8 ounces) cream cheese,

romaine

arugula spinach

grape tomatoes, halved

shallots, thinly sliced

green olives

For dressing, in a small bowl, combine the first 8 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 romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

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

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 :)

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!

marinated cheese-topped salad

Prep Time: 25 minutes

Total: 25 minutes

Servings: 6

Author : Taste of Home Editorial Team

Ingredients

Instructions

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