Field Salad with Roasted Leeks, Mushrooms, and Feta

Ingredients

• 3 cups fresh spinach leaves
• Cooking spray
• 1 cup thinly sliced leek
• 3 tablespoons bottled light dill-mustard dressing (such as Maple Grove Farms of Vermont)
• 1 teaspoon olive oil
• ¼ cup (1 ounce) crumbled feta cheese
• 1 cup sliced mushrooms
• + 1 more ingredients
• • 3 cups trimmed arugula (about 3 ounces)

Preheat oven to 450°. 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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