Athens Foods | Red White & Blue Spinach Arugula Salad Cups
Flaky phyllo salad bowl with spinach, arugula, goat cheese, berries topped with honey vinaigrette
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at athensfoods.com.
Cooking tools:
- Oven
- Cutting board
- Pizza cutter
- Chef's knife
- Plastic wrap
- Kitchen towel
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- Cooking spray
- 1/3 cup parmesan or other hard cheese, grated
- 3 tablespoons fresh thyme leaves
- ¼ cup red wine vinegar
- 1 ½ tablespoons honey
- ½ teaspoon dry mustard
- ½ cup extra virgin olive oil
- 5 cups baby spinach & arugula mix
- ½ cup red onion, thinly sliced
- 4 ounces honey goat cheese, crumbled or sliced
- 8 strawberries, sliced
- ½ cup blueberries
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Athens Foods | Pickle Fennel Salad Phyllo Cups
athensfoods.com
Athens Foods | Chicken Salad Phyllo Cups Recipe
athensfoods.com
Athens Foods | Squash, Pancetta & Arugula Phyllo Pouches
athensfoods.com
Athens Foods | Roasted Butternut Squash and Pear Salad in Phyllo Bowls
athensfoods.com
Athens Foods | Chicken with Spinach Phyllo Strudel
athensfoods.com
Athens Foods | Salad with Phyllo Shards - Salad Topping
athensfoods.com
Athens Foods | Spicy Spinach Hors D'oeuvres
athensfoods.com
Athens Foods | Red, White and Blue Cannoli Sliders
athensfoods.com