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Field Salad with Roasted Leeks, Mushrooms, and Feta

Randy Mayor
Yield 4 servings (serving size: 1 3/4 cups)
Almost any kind of light dressing will work in this salad.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.