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Picnic Bento Lunch
Holley Grainger, M.S., R.D.N.
“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.”
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
1On each of three 4-inch skewers, alternate a peach slice, mozzarella ball and prosciutto slice, then repeat. Pack the skewers in a medium container.
2Toss tortellini, carrot, corn, basil, vinegar, oil and Parmesan together in a medium bowl. Pack in a medium container.
3Pack 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.