Spanakopita Salad
 
Makes 4 to 6 servings
Ingredients
  • 1 (10-ounce) bag fresh baby spinach
  • 1 bunch green onions, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 cup lightly packed fresh parsley leaves
  • ½ cup lightly packed fresh dill
  • ½ cup toasted pine nuts
  • Lemon-Feta Vinaigrette (recipe follows)
  • Parmesan–Black Pepper Phyllo Croutons (recipe follows)
Instructions
  1. In a large bowl, combine spinach, green onions, tomatoes, parsley, dill, and pine nuts. Add desired amount of Lemon-Feta Vinaigrette; toss to coat. Arrange salad on serving plates; nestle Parmesan–Black Pepper Phyllo Croutons among greens. Serve immediately.
Recipe by Victoria at https://victoriamag.com/spanakopita-salad-recipe/