Almost any kind of light dressing will work in this salad.
1 cup thinly sliced leek
1 teaspoon olive oil
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)
How to Make It
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.