Field Salad with Roasted Leeks, Mushrooms, and Feta/CL

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* Exported from MasterCook *

 

Field Salad With Roasted Leeks, Mushrooms, and Feta

 

Recipe By :Cooking Light, April 2000

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 crumbled feta cheese -- (1 ounce)

3 tablespoons bottled light dill-mustard dressing -- (such as Maple

Grove Farms of Vermont)

 

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. Yield: 4 servings (serving size: l 3/4 cups).

 

CALORIES 88(51% from fat); FAT 5g (sat l.6g, mono 1.7g, poly 1.4g); PROTEIN

2.6g; CARB 8.6g; FIBER 1.4g; CHOL 6mg; IRON 1.4mg;

SODIUM 197mg; CALC 103mg

 

Source:

" Jean Kressy "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 39 Calories (kcal); 3g Total Fat; (71% calories from fat); 2g

Protein; 1g Carbohydrate; 8mg Cholesterol; 105mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Almost any kind of light dressing will work in this salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0