Grilled Oriental Mushroom Salad

• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 13 cup rice vinegar
• 1 tablespoon Dijon mustard
• 2 green onions, chopped
• 1 tablespoon finely minced gingerroot
• 1 lb sliced assorted fresh mushrooms (white, cremini, portobello, shiitake, oyster)
• 3 tablespoons teriyaki sauce
• 16 cups mixed salad greens or 16 cups Baby Spinach
• 1 tablespoon sesame seeds

1. Preheat barbecue grill.
2. In a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside.
3. Pile mushrooms in center of a large piece of heavy aluminum foil.
4. Drizzle with teriyaki sauce.
5. Fold in edges and ends to seal well.
6. Barbecue over high heat for 5-6 minutes or until steaming.
7. Heat dressing on barbecue or stovetop just until boiling.
8. Divide salad greens evenly among 4 large salad plates.
9. Top with warm mushrooms slices and drizzle with hot dressing.
10. Sprinkle sesame seeds on top.
11. Serve immediately.
12. TIPS: Prepare dressing in microwave-proof bowl or 2 cup glass measuring cup and heat in microwave until boiling.
13. Mushrooms could be cooked in 425F oven instead of on the barbecue.
14. VARIATION: Substitute garlic teriyaki sauce for plain teriyaki sauce.

vegetable oil, soy sauce, rice vinegar, mustard, green onions, gingerroot, mushrooms, teriyaki sauce, mixed salad greens, sesame seeds

Taken from www.food.com/recipe/grilled-oriental-mushroom-salad-432426 (may not work)