My American lunch in a bento box worked out pretty darn well. The sandwich was as fresh as it would have been in a zip lock bag, and the salad did not leak. The grapes stayed in the grape container and the carrots in the carrot container, and the lunch was just enough, and a nice balance between carbohydrates, fruits, vegetables, and protein sources. I loaded all of the components into the dishwasher after work and they were ready to go again the next morning. Thus far, however, I have only made a sandwich, easily transported salad, and carried fresh grapes and carrots. The menu needs to expand to the really workable for the long term. This little salad did great, though, so I will share the recipe. It doesn't really require a bento box, as it stores well in the refrigerator and can be carried in any leakproof container.
Asparagus and Grape Tomato Salad
3 cups grape tomatoes cut in half
1 16 oz. can asparagus pieces, drained
_ green bell pepper, trimmed and diced
_ sweet onion (Vidalia, Walla Walla, or similar variety)
_ cup Hendrickson's brand Oil and Vinegar salad dressing
Combine all of the ingredients. Mix to distribute dressing and chill. Spoon onto a bed of lettuce, field greens, or baby spinach to serve.
The experiment continues. Stay tuned for the next installment.
glad to hear it's a hit...seems like such a genius idea right? i was worried about the leakage issue too so i'm glad to hear everything stayed where it was supposed to!
I'm dumb - I thought you were going to put the items in the box w/o extra containers --like they serve them. Glad you had a picture! The salad looks ad sounds great -- will have to try that.
Not familiar with that brand of salad dressing, may have to find a local low cal substitute. And you could maybe add goat cheese, couldn't you?? Experiment 1 is great!!
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