Makes 4 servings2 c torn romaine lettuce 1 1/2 c thinly sliced bok choy leaves and stems 1 1/2 c sugar snap peas, stringed and, if desired, blanched 1/2 c thinly sliced red onion 1/2 c feta or blue cheese, crumbled 1/3 c olive oil 3 Tbsp. white wine vinegar 1 Tbsp. lemon juice 1/4 tsp hot pepper sauce 1/4 tsp salt 1. Place lettuce, bok choy, peas, onion, and cheese in large bowl. Toss to mix. 2. Place oil, vinegar, juice, pepper sauce, and salt in jar with tight-fitting lid. Shake well. 3. Pour dressing over salad. Toss and serve immediately.