Salmon Salad Bento Lunch

• 1/2 cup boneless, skinless canned salmon, flaked (2-1/2 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 kalamata olives, pitted and diced
• 1 teaspoon minced red onion, or to taste
• 1 teaspoon minced fresh parsley
• 1 teaspoon rinsed and chopped capers
• 1/2 cup watercress, tough stems removed
• 1 ounce small whole-grain crackers (about 16)
• 1 cup mixed vegetables, such as bell peppers and carrots, cut into sticks
• 1 cup mixed grapes

Preparation

1. Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
2. Pack the salmon salad, watercress and crackers in one medium container.
3. Fill another medium container with vegetables and grapes.

Tips

To Make Ahead: Cover and refrigerate the salad (Step 1) for up to 2 days. Per serving: 527 calories; 27 g fat (4 g saturated fat, 14 g mono unsaturated fat); 45 mg cholesterol; 58 g carbohydrates; 19 g protein; 7 g fiber; 695 mg sodium; 762 mg potassium Nutrition Bonus: Vitamin A (240% daily value), Vitamin C (180% dv), Potassium (22% dv), Calcium (20% dv), Iron (15% dv). Exchanges: 1 starch, 1-1/2 fruit, 2 vegetable, 2 lean meat, 3 fat Contributed by: EatingWell.com