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

1. 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.
2. Arrange baby leaf greens on a plate. Add the sliced vegetables and cherry tomatoes on top.
3. 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.