Field Salad with Roasted Leeks, Mushrooms, and Feta

Field Salad with Roasted Leeks, Mushrooms, and FetaRecipe
Randy Mayor
Almost any kind of light dressing will work in this salad.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

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


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.