Salmon Salad Bento Lunch
Source: EatingWell Magazine, March/April 2009
Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.
522 calories; protein 19.4g; carbohydrates 58.4g; dietary fiber 7.4g; sugars 29.3g; fat 26.3g; saturated fat 4.1g; cholesterol 45mg; vitamin a iu 12004.3IU; vitamin c 95.8mg; folate 55.6mcg; calcium 188.2mg; iron 2.5mg; magnesium 61.8mg; potassium 772mg; sodium 708mg; thiamin 0.3mg.
1 starch, 1 1/2 fruit, 2 vegetable, 2 lean meat, 3 fat