Field Salad with Roasted Leeks, Mushrooms, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Almost any kind of light dressing will work in this salad. 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) |
Directions:
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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