1 bag pre-washed mixed greens
1/2 kilo squid, cut into rings
salt and pepper to taste
3 tablespoons sweet soy sauce (kecap manis)
1/2 cup mayonnaise
1/4 cup milk
3 tablespoons olive oil
1/4 kilo grapes, seeded and halved
5 tablespoons balsamic vinegar
1 Open bag of greens and arrange in a salad bowl. Keep refrigerated.
2 Marinate squid in salt and pepper and sweet soy sauce.
3 Prepare dressing. In a small bowl, mix mayonnaise, milk, and olive oil. Season to taste.
4 Grill squid rings for a few minutes until it curls.
5 Bring out salad bowl and arrange grapes on the lettuce. Top with grilled squid rings. Drizzle with creamy dressing and balsamic vinegar and serve immediately.
Photography: David Hanson | Styling by Sharlene Tan
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