Spinach and Arugula Salad with Phyllo Croutons
Makes 6 to 8 servings
  • 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)
  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.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/spinach-and-arugula-salad-with-phyllo-croutons-recipe/