Recipe Image

Picnic Bento Lunch

  • 30 m
  • 30 m
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.”

Ingredients

    • 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

Directions

  • 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
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