Ingredients
1/2 cup olive oil2 tablespoons minced fresh Italian parsley2 tablespoons lemon juice1 tablespoon minced fresh oregano1 tablespoon red wine vinegar1 large garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper1 package (8 ounces) cream cheese, chilled4 cups torn romaine2 cups fresh arugula or baby spinach1-1/2 cups grape tomatoes, halved2 shallots, thinly sliced1/2 cup medium pitted green olives
Preparation
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.
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.
