At his eponymous Honolulu restaurant, superstar chef Alan Wong makes this version of the classic American salad with baby lettuces instead of iceberg. Terrific Green Salads
In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.
In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
Add the greens, tomatoes and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.
The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the vegetables and dressing separately and bring to room temperature before assembling the salad.