1. Slice mushrooms into 1/4-inch thick slices. Sauté in olive oil for two to three minutes.
2. Add teriyaki sauce and continue to sauté another five minutes. Remove mushrooms from pot and let cool.
3. Place romaine lettuce in a bowl and add the mushrooms, tomatoes, and glazed almonds.
4. In a separate bowl, mix dressing ingredients and pour over salad immediately before serving.