Watercress acts as a tasty divider between the salmon salad and crackers. Multicolored peppers and grapes add color to this bento and boost your daily servings of fruits and veggies.

Stacy Fraser
Source: EatingWell Magazine, March/April 2009


Ingredient Checklist


Instructions Checklist
  • Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.

  • Pack the salmon salad, watercress and crackers in one medium container.

  • Fill another medium container with vegetables and grapes.


Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.

Nutrition Facts

522.2 calories; protein 19.4g 39% DV; carbohydrates 58.4g 19% DV; exchange other carbs 4; dietary fiber 7.4g 30% DV; sugars 29.3g; fat 26.3g 40% DV; saturated fat 4.1g 20% DV; cholesterol 45mg 15% DV; vitamin a iu 12004.3IU 240% DV; vitamin c 95.8mg 160% DV; folate 55.6mcg 14% DV; calcium 188.2mg 19% DV; iron 2.5mg 14% DV; magnesium 61.8mg 22% DV; potassium 772mg 22% DV; sodium 708mg 28% DV; thiamin 0.3mg 25% DV.