Lettuce and Quail Egg Salad

Ingredients (Serves 2)

• Tomato – 1/4 (41g), diced into 1 cm cubes
• Lettuce – 1 leaf (29g), torn into small pieces
• Ham – 1 slice (15g), cut into 1 cm cubes
• Whole kernel corn – 2 tablespoons
• Boiled quail eggs (canned) – 1 pack (57g), halved
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste

Instructions

1. Dice the tomato and ham into 1 cm cubes. Tear the lettuce into bite-sized pieces.
2. Cut the quail eggs in half.
3. In a bowl, mix the tomato, ham, lettuce, and corn with the dressing. Gently fold in the quail eggs and serve.