Sep 05 2026
Restaurants›Yang's Asian Bistro›House Green Salad Recipe

House Green Salad Recipe

Inspired by Yang's Asian Bistro
Time20m
Serves4

Make House Green Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens & Base

Vegetable Accents

Crunch & Cheese

Herbs & Finish

Simple Vinaigrette

Method

Greens & Base

  1. 1

    Prepare greens

    Wash mixed greens and romaine thoroughly in cold water. Spin or pat dry until no excess moisture remains. Chop romaine into bite-size pieces and place in a large salad bowl.

  2. 2

    Add cucumber

    Thinly slice the cucumber (or half-moons) and add to the bowl with the greens.

Vegetable Accents

  1. 3

    Prep tomatoes

    Halve the cherry tomatoes and add them to the bowl with the greens and cucumber.

  2. 4

    Onion, carrot, radish

    Thinly slice the red onion and radishes. Shred the carrot. Scatter the sliced onion, shredded carrot, and radishes over the greens to create color and texture contrast.

Crunch & Cheese

  1. 5

    Toast seeds

    In a small dry skillet over medium heat, toast the sunflower or pumpkin seeds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly.

  2. 6

    Add cheese

    Crumble feta, if using, and sprinkle it and the cooled toasted seeds over the salad.

Herbs & Finish

  1. 7

    Add herbs

    Roughly chop parsley and tear basil leaves (if using). Scatter herbs across the top of the salad for freshness.

Simple Vinaigrette

  1. 8

    Whisk dressing

    In a small bowl or jar combine lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk to combine. Slowly stream in the olive oil while whisking (or put the lid on the jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds.

  2. 9

    Dress salad

    Taste the dressing and adjust seasoning (add more salt, lemon, or honey as needed). Drizzle approximately half to two-thirds of the dressing over the salad and toss gently but thoroughly to coat all ingredients. Reserve remaining dressing for guests who prefer more or less.

  3. 10

    Serve

    Transfer tossed salad to a serving bowl or plates. Sprinkle additional seeds or feta on top as a finish. Serve immediately so greens remain crisp.

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