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
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