FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Field Salad With Roasted Leeks, Mushrooms, And Feta

Comments

Add a comment

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)

You might also like

Strawberry Fields Forever Salad
Sunset
Strawberry Fields Salad
Southern Living
Field Salad With Strawberries Kumquats And Rose...
McCormick Gourmet
Field Salad With Fresh Balsamic Vinaigrette
Los Angeles Times
Field Salad With Citrus Vinaigrette And Sugared...
Cooking Light
Field Salad With Tangerines, Roasted Beets, And...
Cooking Light
Field Salad With Snow Peas, Grapes, And Feta
Cooking Light
Field Salad With Warm Soy Dressing
Cooking Light
Pear And Field Green Salad With Pomegranate Vin...
McCormick
Field Salad With Pears And Blue Cheese
Oxmoor House