Enjoy with a simple Japanese-style dressing.
- Cooking time
- 10 minutes
- Nutrition information is for one serving.
- Cut the kabocha squash into 5 mm (0.2 in.) thin slices and the green beans into 3 cm (1.2 in.) lengths, then boil each separately. Slice the processed cheese into about the same length as the green beans.
- Mix together (A), to prepare the dressing.
- Combine (1) and (2) together well in a bowl. Place the salad greens onto a plate, and serve the combined vegetables on top.