Portobello Mushroom Salad

INGREDIENTS:10 cups pre-washed Asian Spicy Mix or Baby Mix Greens
10 large portobello mushroom caps
5 medium shallots, thinly sliced and dredged in cornstarch and deep-fried until golden brown

Vinaigrette (yields 1 to 1 ½ quarts):
½ cup fish sauce
1 cup fresh lime juice
½ cup olive oil
4 Tbsp. chili paste (Sriraha brand)
4 Tbsp. palm sugar, grated

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