Field Salad with Roasted Leeks, Mushrooms, and Feta

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Field Salad with Roasted Leeks, Mushrooms, and Feta Recipe
Randy Mayor
Almost any kind of light dressing will work in this salad.
4 servings (serving size: 1 3/4 cups)


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1 cup thinly sliced leek
1 teaspoon olive oil
Cooking spray
3 cups trimmed arugula (about 3 ounces)
3 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons bottled light dill-mustard dressing (such as Maple Grove Farms of Vermont)


Preheat oven to 450°.

Combine sliced leek and oil. Spread leek mixture into a jelly-roll pan coated with cooking spray. Bake at 450° for 10 minutes or until browned. Combine the leek mixture, arugula, spinach, mushrooms, and cheese in a large bowl. Drizzle with the dressing, and toss gently to coat.

Created date

April 2000

Nutritional Information

Calories 88
Caloriesfromfat 51 %
Fat 5 g
Satfat 1.6 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 2.6 g
Carbohydrate 8.6 g
Fiber 1.4 g
Cholesterol 6 mg
Iron 1.4 mg
Sodium 197 mg
Calcium 103 mg