Egg and Snap Pea Salad with Italian Dressing

Ingredients (Serves 2)

• 2 eggs (100g)
• 2 tbsp uncooked rice
• 8 snap peas (40g)
• 1/4 red bell pepper (40g)
• 2 slices ham (30g)
• 2 tbsp canned corn
• 10 slices canned black olives (10g)
• Salt (to taste)
• Dill (for garnish, optional)
• 
  Kewpie Italian Dressing (to taste)
• Kewpie Half or mayonnaise (for topping)

Instructions

1. Boil the eggs for 10 minutes, then cool in cold water and peel.
2. Rinse the rice and boil for 12 minutes. Drain and rinse under cold water.
3. Trim the snap peas and blanch them briefly in salted boiling water. Cool and drain.
4. Dice the red bell pepper and ham into 1 cm cubes.
5. In a bowl, combine rice, snap peas, bell pepper, ham, corn, and olives. Toss with Kewpie Italian Dressing.
6. Plate the salad mixture, top with halved boiled eggs, and drizzle with Kewpie Half or mayo. Garnish with dill if desired.