Instructions

• Make the dressing: in a medium bowl, combine 1/4 cup soy sauce, 1/4 cup unseasoned rice vinegar, 1/4 cup peanut oil, 1 tablespoon sesame seed oil, and 1/4 cup Monkfruit Sweetener.
• Whisk the ingredients until the sweetener is fully dissolved and the dressing is uniform (about 20–30 seconds). Alternatively, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until blended.
• Prepare your salad greens: tear into bite-sized pieces, wash, and spin dry in a salad spinner or pat dry with paper towels.
• Put the washed greens into a medium bowl. Add about 2–3 tablespoons dressing per serving (adjust to taste) and toss until the greens are evenly coated.
• Divide the dressed greens among plates or bowls, add any additional salad components you like, and drizzle more dressing as desired. Serve immediately.
• To store leftover dressing: refrigerate in a sealed container for up to a week (or a bit longer). If the oils solidify or separate, let the dressing come to room temperature and re-whisk or shake before using.