To make this salad exceptionally easy, use prepackaged organic romaine hearts and the long crostini-shaped packaged croutons that come in clear cellophane bags.
In large bowl, whisk together 2 Tbs. olive oil, tamari, lime juice and chipotle pepper. Season mushrooms with salt and pepper, and brush with chipotle mixture. Let stand 10 minutes.
Coat large skillet with nonstick cooking spray, add remaining 1 Tbs. of oil and heat over medium-high heat. Add mushrooms, and cook 3 to 4 minutes on each side, or until lightly browned and tender. Transfer mushrooms to cutting board, let cool slightly and cut diagonally into thin slices.
In large bowl, toss romaine with Creamy Lime-Cheddar Dressing. Transfer lettuce to serving platter, and top with mushrooms and croutons.
Creamy Lime-Cheddar Dressing
Makes about 2/3 cup 30 minutes or fewer
2 green onions (white and most of green parts), chopped
1 Tbs. white miso or 1 tsp. vegetarian Worcestershire sauce
1 medium-sized clove garlic
2 Tbs. fresh lime juice
1/4 cup unsweetened soymilk
1/4 cup extra virgin olive oil
1/4 cup grated aged white cheddar cheese or soy cheddar cheese
Freshly ground black pepper to taste
In food processor or blender, combine onions, miso, garlic, lime juice, soymilk, olive oil and cheese, and process until smooth and creamy.
Transfer to small bowl, and season to taste with black pepper.