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. Source: EatingWell Magazine, March/April 2009

Stacy Fraser
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Ingredients

Directions

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

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

  • Fill another medium container with vegetables and grapes.

Tips

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

Nutrition Facts

522 calories; 26.3 g total fat; 4.1 g saturated fat; 45 mg cholesterol; 708 mg sodium. 772 mg potassium; 58.4 g carbohydrates; 7.4 g fiber; 29 g sugar; 19.4 g protein; 12004 IU vitamin a iu; 96 mg vitamin c; 56 mcg folate; 188 mg calcium; 3 mg iron; 62 mg magnesium;