“I had this lovely sandwich at a local cafe and added my own twist to spruce it up,” says Dolores Brigham of Inglewood, California. “Sometimes I use mini croissants for pretty, smaller-sized servings.”
- 3 tablespoons Italian salad dressing
- 2 croissants, split
- 1 cup fresh baby spinach
- 1 plum tomato, thinly sliced
- 1/3 cup crumbled feta cheese
- Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops. Yield: 2 servings.
Originally published as Spinach Feta Croissants in Cooking for 2 Spring 2009, p39
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