Preparation Steps

• 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.
• Tear apart the Romaine heart, wash, and spin dry in salad spinner or dry with paper towels.
• 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 ½ cup of each.
• 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.)
• 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).
• Arrange the dressed greens on individual salad plates or in bowls.
• Top each salad with some sugar-snap peas, carrots, and cucumber, drizzle with a little more dressing as desired and sprinkle with sesame seeds.
• Serve immediately.
• 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.