Marinated Cheese-Topped Salad

This recipe was in the April/May 2011 Taste of Home. The original had 8 oz cream cheese, but I used a small chunk of local goat cheese instead. I also left out the shallots since I didn't have them. It was delicious! The recipe was submitted by Barbara Estabrook and she said about it "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."

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 salad

Ingredients

• 1⁄2 cup olive oil
• 2  tablespoons  minced fresh parsley
• 2  tablespoons lemon juice
• 1  tablespoon  minced fresh oregano or 1  teaspoon dried oregano leaves
• 1  tablespoon red wine vinegar
• 1  large garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 4  ounces  goat cheese
• 4  cups  torn romaine lettuce
• 2  cups  Baby Spinach
• 1 1⁄2 cups grape tomatoes, halved
• 2  shallots, thinly sliced
• 1⁄2 cup  pitted green olives, halved

Directions

1. For dressing, in a small bowl, combine the first 8 ingredients. Cut cheese into 1/2" cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
2. In a large bowl, combine the romaine, spinach, tomatoes, shallots, and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.