Squid and Mini Tomato Salad with Mustard and Kewpie Separated French Dressing

This light and savory salad features tender squid rings, juicy mini tomatoes, and crisp baby greens. A punchy mustard dressing made with Kewpie Separated French Dressing and grainy mustard adds just the right kick. Topped with sweet corn, it’s a flavorful and refreshing seafood salad.

Ingredients (Serves 2)

• 1 squid body (approx. 150g), sliced into 1 cm rings with skin on
• 4 mini tomatoes (approx. 36g), halved
• 1 pack baby leaf salad greens (approx. 50g)
• 1 pack Salad Club Hokkaido Corn (approx. 100g)
• 
  A - Mustard Dressing Mix:
  
  
  
  
  

Instructions

1. Cut the mini tomatoes in half.
2. Slice the squid into 1 cm rings with the skin on, then boil briefly in hot water until cooked through. Drain well.
3. On a serving plate, arrange the baby greens as a base. Add the squid and tomatoes, scatter corn on top, and drizzle with the mixed mustard dressing (A).

Prep Time: 10 minutes

Calories: 162 kcal per serving

Sodium: 1.6 g per serving

Vegetable Intake: 43 g per serving