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Spinach and Arugula Salad with Phyllo Croutons

Makes 6 to 8 servings
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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.