1 (8 ounce) bottle teriyaki sauce
3 tablespoons vegetable oil
1/2 (8 ounce) package dry mixed salad greens, divided
1 (4 ounce) can chopped green olives
1 (14 ounce) can iceberg lettuce - rinsed, drained and chopped
1 1/2 teaspoons soy sauce
1 cup distilled white vinegar
1/2 cup chopped green onions
1/4 cup chopped white onions
1 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 cup fresh lemon juice
1 (2 ounce) can sliced fresh mushrooms, drained
1/4 cup finely chopped fresh mushrooms
In a medium bowl, blend the teriyaki sauce, oil, salad greens, and green olives.
In a separate medium bowl, mix the lettuce, green olives, salad greens, chopped green olives, lettuce, greens, and onion.
In a medium saucepan, combine the vinegar, white vinegar, and chopped green onions.
Over low heat, heat the lemon juice in a small wok or shallow glass bowl, adding more juice as needed. Mix the lime juice, mushrooms, and mushrooms; pour mixture over all. Stirring constantly, bring mixture to a boil.
Bring a large pot of lightly salted water to a boil. Add vegetables and cook over low heat for 10 minutes, stirring occasionally.
Remove vegetables from heat and stir in the teriyaki sauce mixture. Reduce heat to medium-low and simmer 15 minutes. Stir in lemon juice and stir until mixture coats the back of a metal spoon. Let vegetables cool and garnish with chopped mushrooms.