sesame soba noodles with cucumber, bok choy, and mixed greens

I made this for a picnic we had at an outdoor concert and it was delicious! It's from the June issue of Bon Appetit.

1/2 c. fresh orange juice
1/4 c. creamy peanut butter
2 tbsp. unseasoned rice vinegar
2 tbsp. chopped peeled fresh ginger
2 tbsp. fresh lime juice
1 tbsp. finely grated orange peel
1 tbsp. soy sauce
2 garlic cloves, peeled
1 1/2 tsp. finely grated lime peel
2 tsp. dried crushed red pepper, divided
1/3 c. canola oil (olive oil works too)
8 oz. soba noodles
1 tsp. Asian sesame oil
3 c. mixed baby greens
2 heads baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 c. chopped fresh cilantro
2 tbsp. chopped fresh mint
Salted roasted peanuts

Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, cilantro and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro springs and peanuts and serve. Makes 6 servings.