Halloween Cup Salad with Salmon and Quail Egg

Ingredients (Serves 2)

• Prepared potato salad – 100g
• Salad mix with lettuce and bell pepper – 1/4 pack (40g)
• Yellow bell pepper – 1/4 (40g), cut into star shapes and diced
• Sashimi-grade salmon – 2 slices
• Sliced cheese – 1/2 slice (9g), cut into stars
• Boiled quail eggs – 2 (18g)
• Seaweed (nori) – as needed, for decoration
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste

Instructions

1. Cut yellow bell pepper and sliced cheese into star shapes. Dice any leftover pieces for salad layers.
2. 
   Ghost Quail Eggs: Use small pieces of seaweed to make eyes and mouths, creating ghost faces on each egg.
3. 
   Jack-o'-Lantern Salmon Balls: Lay one slice of salmon on plastic wrap, place 10g of potato salad in the center, wrap tightly into a ball. Remove the wrap and decorate with seaweed to form jack-o'-lantern faces. Repeat with second slice.
4. In small cups, layer the remaining potato salad and salad mix. Top with diced vegetables and cheese stars. Drizzle with dressing. Decorate with ghost eggs and salmon jack-o'-lanterns.