Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. The dressing is a great dressing on its own and can be used over any salad.
4 Portobello mushrooms
2 Tbsp oil, for greasing pan
1 head romaine lettuce, cut into bite size pieces
1 cup grape tomatoes
2 cup onion garlic croutons
½ cup slivered honey glazed almonds
⅓ cup oil
¼ cup sugar
¼ cup vinegar
¼ tsp mustard
¼ cup ketchup
1 clove garlic, crushed
½ tsp salt
¼ tsp paprika
To prepare mushrooms: Cut off mushroom stems. Peel and dice the mushrooms. Grease a pan with the oil. Place mushrooms in a single layer and sprinkle with salt and pepper. Cover with foil and bake at 350F for 20 minutes.
Toss the lettuce, grape tomatoes, croutons and almonds. Add the Portobello mushrooms.
Combine all the dressing ingredients well.
Mix the dressing with the salad right before serving.