Spinach and Arugula Salad with Phyllo Croutons

This Spinach and Arugula Salad with Phyllo Croutons is a light and refreshing starter for any meal.

Spinach and Arugula Salad with Phyllo Croutons

Makes 6 to 8 servings

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 6-ounce bag fresh baby spinach
• 1 5-ounce bag fresh arugula
• 1 bunch green onions thinly sliced
• 1 seedless cucumber cut into thin 2-inch planks
• 1 pint grape tomatoes halved
• ¾ cup crumbled feta cheese
• ¾ cup shaved Parmesan cheese
• Lemon-Herb Vinaigrette recipe follows
• Phyllo Croutons recipe follows

Method

 

1. In a large bowl, toss together spinach, arugula, green onion, cucumber, tomatoes, feta, and Parmesan. Add desired amount of Lemon-Herb Vinaigrette, tossing to coat.
2. Arrange Phyllo Croutons on serving plates; top with salad mixture. Serve immediately.

Lemon-Herb Vinaigrette

Makes about 1¼ cups

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• ½ cup olive oil
• ⅓ cup red wine vinegar
• ¼ cup fresh lemon juice
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 tablespoon Dijon mustard
• 2 teaspoons honey

Method

 

1. In a medium screw-top jar, combine all ingredients. Seal jar, and shake to combine. Refrigerate for at least 2 hours or up to 2 weeks.

Phyllo Croutons

Makes 6 to 8 servings

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 10 sheets frozen phyllo dough thawed
• ¼ cup butter melted
• ⅔ cup freshly grated Parmesan cheese
• 1 teaspoon ground black pepper

Method

 

1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
2. Place 1 sheet phyllo dough on each prepared pan. Brush each with melted butter. Sprinkle each with about 2 tablespoons cheese and about ⅛ teaspoon pepper.
3. Top each with a second sheet of phyllo; brush each with melted butter, and sprinkle with cheese and pepper. Repeat procedure 3 more times. Cut each phyllo stack into 2-inch squares.
4. Bake until browned and crisp, 6 to 7 minutes. Let cool completely before serving.

Don’t miss an issue of our delicious recipes, party ideas for every occasion, and seasonal themed special issues! Subscribe to Southern Lady today!