Field Salad with Roasted Leeks, Mushrooms, and Feta Recipe Print Page

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Photo by: Randy Mayor

Field Salad with Roasted Leeks, Mushrooms, and Feta

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

Cooking Light APRIL 2000

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

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.

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

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Field Salad with Roasted Leeks, Mushrooms, and Feta recipe