Tomato and Cheese Pincho Salad

Ingredients (Serves 2)

• Tomato – 1 (170g), sliced into 1 cm thick rounds and quartered
• Baby leaf greens – to taste
• Sliced cheese – 3 slices (54g), cut with a star-shaped cutter
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste

Instructions

1. Slice the tomato into 1 cm thick rounds, then cut each round into quarters.
2. Use a small star-shaped cutter to cut out shapes from the sliced cheese.
3. On each tomato piece, layer a leaf of baby greens and a cheese star. Repeat the layers once more, then secure with a toothpick. Make 6 pincho-style stacks in total.
4. Drizzle dressing onto a serving plate and place the pinchos on top.