House Salad Recipe

Prep greens and vegetables

Wash and thoroughly dry the mixed baby greens and romaine using a salad spinner or clean towels. Roughly tear any large leaves. Place greens in a large mixing bowl.

Slice and add vegetables

Add the thinly sliced cucumber, halved cherry tomatoes, red bell pepper, shredded carrot, and sliced green onion to the bowl with the greens. Gently toss to combine. Reserve cilantro for garnish if using.

Plate and garnish

Divide the salad into 4 equal portions (about 2 cups greens per serving). Place premium chips on the side of each plate or in a small bowl alongside the salad. Sprinkle toasted sesame seeds over the salads and add cilantro leaves if desired.

In a small bowl or jar, combine 3 tablespoons smooth peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey (or maple syrup), 1 tsp sesame oil, 1 tsp fresh grated ginger, 1 tsp fresh lime juice, and 1 minced garlic clove. Whisk together while adding about 3 tablespoons of water, a tablespoon at a time, until you reach a smooth, pourable consistency (about the thickness of heavy cream). Taste and adjust: add more soy for salt, honey for sweetness, or lime for brightness. If you like heat, stir in up to 1 tsp crushed red pepper flakes. Transfer to a serving container.

Storage

Keep dressing refrigerated in a sealed jar for up to 5 days. Stir or shake before using, as natural separation may occur.

In a small bowl or jar, whisk together 2 tbsp toasted sesame oil, 2 tbsp vegetable oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp pineapple juice (or mango nectar), 1 tbsp honey, 1 tbsp fresh lime juice, 1 tsp minced fresh ginger and 1 minced garlic clove until emulsified. Taste and adjust balance — add more pineapple juice for sweetness, lime for acidity, or sesame oil for nuttiness. If desired, add 1 tsp crushed red pepper flakes for a touch of heat.

Storage

Refrigerate in a sealed jar for up to 5 days. Shake well before serving to recombine oils and juices.