Baby Leaf and Mushroom Salad with Lemon Dressing
This 10-minute salad combines baby greens, mushrooms, cherry tomatoes, and Parmesan with the refreshing taste of Kewpie Lemon Dressing.
Ingredients (Serves 2)
- 25g baby leaf greens (about 1/2 pack)
- 3 small cherry tomatoes (27g), halved
- 2 fresh mushrooms (18g), thinly sliced
- 1/8 red onion (18g), thinly sliced and soaked in water
- 1/2 tablespoon grated Parmesan cheese
Kewpie Lemon Dressing, to taste
Instructions
- Remove the stems from the mushrooms and slice them thinly. Slice the red onion and soak briefly in water, then drain. Cut cherry tomatoes in half.
- Arrange baby leaf greens on a plate. Add the sliced vegetables and cherry tomatoes on top.
- Drizzle with Kewpie Lemon Dressing and sprinkle with Parmesan cheese before serving.
Tips
- Fluff the baby greens to give the salad volume and a fresh appearance.
- Slicing cherry tomatoes horizontally shows off their inner texture and makes the salad more visually appealing.
- Use fresh mushrooms with light-colored gills for the best taste and look.
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