Field Salad with Roasted Leeks, Mushrooms, and Feta

Almost any kind of light dressing will work in this salad.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 51%
  • Fat: 5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.6g
  • Carbohydrate: 8.6g
  • Fiber: 1.4g
  • Cholesterol: 6mg
  • Iron: 1.4mg
  • Sodium: 197mg
  • Calcium: 103mg

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

  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.
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