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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Portobello mushrooms have such a rich, deep flavor, they can take almost any dish from just plain good to fabulous. This salad is no exception.
4 Portobello mushrooms
Gefen Olive Oil, for sautéing
1/4 cup Haddar Teriyaki Sauce (use a wheat-free version for gluten-free)
1 bag romaine lettuce
1/2 box grape tomatoes
1 handful of glazed almonds
2/3 cup oil
1/4 cup sugar
1/4 cup vinegar
1/4 cup Glicks Ketchup
1 clove garlic (fresh or 1 cube Gefen Frozen)
1/4 teaspoon Gefen Paprika
1/2 teaspoon salt
1/2 teaspoon dry or regular mustard
Slice mushrooms into 1/4-inch thick slices. Sauté in olive oil for two to three minutes.
Add teriyaki sauce and continue to sauté another five minutes. Remove mushrooms from pot and let cool.
Place romaine lettuce in a bowl and add the mushrooms, tomatoes, and glazed almonds.
In a separate bowl, mix dressing ingredients and pour over salad immediately before serving.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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