Slice Large Portobello mushrooms in long strips, including stems/stumps. Put in a large skillet, sauté in EVOO over medium heat with one toe of garlic, thinly diced. 

Wash/Rinse Salad base mix

Layer salad together, sprinkling with slivered almonds and bleu cheese crumbles

Finish it all off with a honey balsamic dressing and top with sautéed Portabella’s