Chinese Chicken Salad (just don't add chicken)

Here is a recipe for a chinese chicken salad. I'm going to make this and not add the chicken. I'll add more veggies to soak up the sauce.

Link to original recipe...
http://www.globalgourmet.com/food/special/2001/parties/salad.html

Chickenless recipe....

Romaine
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted (see Note)

For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted (see Note)
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Note:

To toast sesame seeds, place them in a dry saté pan and cook over medium heat for about 5 minutes, or until browned.