Tortilla Cup Bouquet Salad

Ingredients (Serves 2)

• 2 tortillas (about 50g)
• 1/4 pack Salad Club 10-Ingredient Salad Mix (lettuce, bell pepper, approx. 40g)
• 1/2 cucumber (about 49g)
• 30g roast beef
• 4 slices prosciutto (about 20g)
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Cut each tortilla in half. Make small cuts at the straight edge and shape each half into a cup using a 7.5cm x 4cm heat-safe container. Bake in a toaster oven for about 3 minutes. Cover edges with foil and bake another 2 minutes to avoid burning. Let cool and remove from the container.
2. Use a peeler to shave the cucumber into ribbons, then roll them from the end. Roll roast beef and prosciutto into flower shapes—two of each.
3. Place the tortilla cups on serving plates, fill with the salad mix, and decorate with the cucumber and meat rolls. Drizzle with Kewpie Paysanne Dressing before serving.

Recipe Notes

• Adjust toaster oven times to prevent burning and ensure crisp texture.