Asian Green Salad with Soy-Sesame Dressing

Step 1

Whisk together the soy sauce, rice vinegar, peanut oil, sesame oil, and sweetener of your choice, or you can also shake ingredients together in a jar with a tight-fitting lid.

Step 2

Tear apart the Romaine heart, wash, and spin dry in salad spinner or dry with paper towels.

Step 3

Cut cucumber into short thin strips, use pre-cut matchstick carrots or cut carrots into thin strips, and slice sugar-snap peas into short pieces. You need about 1/2 cup of each.

Step 4

Toast sesame seeds in a dry frying pan for 1-2 minutes, just until they start to smell toasted.  (Or buy pre-toasted sesame seeds and you can use them right from the jar.)

Step 5

Put the washed Romaine and baby greens into a medium sized bowl and toss with enough dressing to coat all the greens (about 2-3 tablespoons dressing.)

Step 6

Arrange the dressed greens on individual salad plates or in bowls.

Step 7

Top each salad with some sugar-snap peas, carrots, and cucumber, drizzle with a little more dressing as desired and sprinkle with sesame seeds.

Step 8

Serve immediately.

Step 9

The dressing will stay good in the fridge for more than a week, but the oil will thicken so you'll need to let it come to room temperature.