Corn and Macaroni Salad

INGREDIENTS:

• Macaroni 60 g (about 2 oz.)

• Shimeji mushrooms 30 g (about 1 oz.)

• Del Monte Whole Kernel Corn 50 g (1-3/4 oz.)

• Cream cheese 20 g (3/4 oz.)

• Milk 1-1/2 Tbsp

• Del Monte Tomato Ketchup 1 Tbsp

• White pepper a dash

• Soy Sauce 1/2 tsp

• Lettuce as desired

STEPS:

1. Pour the corn into a colander to drain.

2. Cut the hard bottom from the shimeji mushrooms, and cut especially long mushrooms in half.

3. Warm the cream cheese to room temperature in a bowl, then add the milk and stir. Once it becomes smooth, add the ketchup, soy sauce and white pepper, and mix well.

4. Boil a good amount of salted water (not listed in ingredients) in a pot and cook the macaroni. About 1 minute before the macaroni is finished, add (1) and (2), then strain in a colander.

5. Mix (3) and the macaroni in a bowl.

6. Place the finished macaroni on top of lettuce leaves on plates.