Ingredients (Serves 2)

• 1/2 bunch spinach (120g)
• Pinch of salt
• 1 pack (50g) sweet corn kernels
• 
  Kewpie Lemon Dressing, to taste

Instructions

1. Boil spinach in salted water, then transfer to cold water. Drain thoroughly and cut into bite-sized lengths.
2. Combine the spinach and corn in a bowl. Toss with Kewpie Lemon Dressing and mix well to coat.

Tips

• Be sure to squeeze out excess water from the spinach to avoid watering down the dressing.
• This salad balances the bright acidity of lemon with the natural sweetness of corn.