Field Salad with Roasted Leeks, Mushrooms, and Feta

Field-salad-ck-225731-l
(2) Course Salads

Ingredients in this Recipe

  • 1 cup sliced mushrooms
  • 1 cup thinly sliced leek
  • 1 teaspoon olive oil
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 3 cups fresh spinach leaves
  • 3 cups trimmed arugula (about 3 ounces)
  • 3 tablespoons bottled light dill-mustard dressing (such as Maple Grove Farms of Vermont)
  • Cooking spray

Recipe Preparation

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