Marinated Cheese-Topped Salad

• 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.

olive oil, fresh italian parsley, lemon juice, fresh oregano, red wine vinegar, garlic, salt, pepper, cream cheese, torn romaine, fresh arugula, grape tomatoes, shallots, green olives

Taken from www.tasteofhome.com/recipes/marinated-cheese-topped-salad/ (may not work)