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
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)
Instructions
- 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.
- Arrange Phyllo Croutons on serving plates; top with salad mixture. Serve immediately.
Lemon-Herb Vinaigrette
Makes about 1¼ cups
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
Instructions
- 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
Ingredients
- 10 sheets frozen phyllo dough, thawed
- ¼ cup butter, melted
- ⅔ cup freshly grated Parmesan cheese
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
- 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.
- 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.
- Bake until browned and crisp, 6 to 7 minutes. Let cool completely before serving.
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