Field Salad With Roasted Leeks, Mushrooms, And Feta

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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)

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