Picnic Bento Lunch

Picnic Bento Lunch

1 Review
From: EatingWell.com, July 2017

Get all the flavors of al fresco dining wherever you are. This easy and healthy packable lunch idea includes all your picnic favorites for a satisfying meal to take to work.

Ingredients 1 serving

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  • 3 peach slices, halved
  • 6 pearl-size mozzarella balls
  • 2 thin slices prosciutto, cut into 6 pieces
  • ½ cup cooked cheese tortellini (see Tip)
  • 2 tablespoons diced carrot
  • 2 tablespoons corn
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon grated Parmesan cheese
  • 1 cup cherries
  • 3-5 mini bell peppers
  • 1 tablespoon sunflower seeds

Preparation

  • Prep

  • Ready In

  1. On each of three 4-inch skewers, alternate a peach slice, mozzarella ball and prosciutto slice, then repeat. Pack the skewers in a medium container.
  2. Toss tortellini, carrot, corn, basil, vinegar, oil and Parmesan together in a medium bowl. Pack in a medium container.
  3. Pack cherries, bell peppers and sunflower seeds in small-to-medium containers.
  • Tip: Some packaged tortellini is very high in sodium; look for one with less than 300 mg sodium per serving.
  • Equipment: Three 4-inch skewers

Nutrition information

  • Serving size: 1 bento box
  • Per serving: 445 calories; 16 g fat(5 g sat); 8 g fiber; 59 g carbohydrates; 19 g protein; 78 mcg folate; 33 mg cholesterol; 31 g sugars; 0 g added sugars; 5,890 IU vitamin A; 124 mg vitamin C; 175 mg calcium; 3 mg iron; 723 mg sodium; 784 mg potassium
  • Nutrition Bonus: Vitamin C (207% daily value), Vitamin A (118% dv), Folate (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 2 fruit, 1½ fat, 1½ medium-fat protein, 1½ starch, 1½ vegetable

Reviews 1

September 09, 2017
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By: Myrrh Nash
This was a refreshing change to the 'usual' work-day lunch; I enjoyed the hell out of it -- thanks!