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Field Salad with Roasted Leeks, Mushrooms, and Feta Recipe

Field Salad with Roasted Leeks, Mushrooms, and Feta Recipe

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Field Salad with Roasted Leeks, Mushrooms, and Feta

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Ingredients:

Serving

1 cup thinly sliced leek
1 tsp olive oil
cooking spray
3 cups trimmed arugula (about 3 oz)
3 cups fresh spinach leaves
1 cup sliced mushrooms
1/4 cup (1 oz) crumbled feta cheese
3 tbsp bottled light dill-mustard dressing (such as maple grove farms of vermont)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	40.97 Kcal (172 kJ)
Calories from fat	14.82 Kcal
		% Daily Value*
Total Fat	1.65g	3%
Cholesterol	1.58mg	1%
Sodium	46.92mg	2%
Potassium	277.7mg	6%
Total Carbs	5.21g	2%
Sugars	1.61g	6%
Dietary Fiber	1.37g	5%
Protein	2.34g	5%
Vitamin C	11.6mg	19%
Iron	1.5mg	8%
Calcium	68.7mg	7%

Amount Per 100 g
Calories	51.12 Kcal (214 kJ)
Calories from fat	18.5 Kcal
		% Daily Value*
Total Fat	2.06g	3%
Cholesterol	1.97mg	1%
Sodium	58.55mg	2%
Potassium	346.49mg	6%
Total Carbs	6.5g	2%
Sugars	2.01g	6%
Dietary Fiber	1.71g	5%
Protein	2.92g	5%
Vitamin C	14.4mg	19%
Iron	1.8mg	8%
Calcium	85.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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