Field Salad with Roasted Leeks, Mushrooms, and Feta

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

Yield:

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

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)

Preparation

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.

Note:

Jean Kressy,

April 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note