Saturday, June 18, 2011

Marinated Cheese-Topped Salad

Recipe by Barbara Estabrook-found in Taste of Home magazine April/May 2011 issue

Prep: 24 Min + Marinating
Yield: 6 Servins

1/2 c. Olive Oil
2 T. minced fresh Italian parsley
2 T. Lemon Juice
1 T. minced fresh oregano
1 T. red wine vinegar
1 large garlic clove, minced
1/4 t. salt
1/8 t. pepper
1 pkg. (8 oz.) cream cheese, chilled
4 cups torn romaine
2 cups fresh argula 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 cheese into 1/2 inch cubes; Toss with half of the dressing. Cover and refigerate 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.

No comments:

Post a Comment