Ingredients
Croutons
- 3 oz (80 grams) bread (any type, at least a day old)
- 1-2 tablespoons olive oil or extra virgin olive oil
Lemon Yogurt Dressing
- ¼ cup (60 ml) plain yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ garlic clove, grated
- ¼ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper
Spinach Arugula Salad
- 3 oz (80 grams) baby arugula
- 3 oz (80 grams) baby spinach
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare Croutons: Cut the bread into small cubes. Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Add the bread cubes and toast, stirring frequently, until they are golden brown and crispy. Remove from heat and set aside to cool.
- Make Lemon Yogurt Dressing: In a small bowl, whisk together plain yogurt, extra virgin olive oil, lemon juice, honey, grated garlic, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
- Assemble Salad: In a large bowl, combine baby arugula and baby spinach. Drizzle with the prepared lemon yogurt dressing and toss gently to coat all leaves evenly.
- Add Toppings: Sprinkle freshly grated Parmesan cheese over the salad, then top with the crispy homemade croutons. Serve immediately for the best texture and flavor.
Notes
- Use day-old bread for better texture when making croutons.
- Adjust the garlic and lemon juice amounts in the dressing to your taste preference.
- For a vegan version, substitute yogurt with a plant-based alternative and omit Parmesan or use vegan cheese.
- Serve immediately to prevent the greens from wilting and the croutons from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
