Southern Lady Magazine

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
  • 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.

Lemon-Herb Vinaigrette
Makes about 1¼ cups
  • 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
  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
  • 10 sheets frozen phyllo dough, thawed
  • ¼ cup butter, melted
  • ⅔ cup freshly grated Parmesan cheese
  • 1 teaspoon ground black pepper
  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.

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