Bento Box #2: Salad Days
October 1st, 2009 | View Comments
Another bento eaten at home. 
From the top right, we have:
- Tuna salad. Made with canned tuna, finely diced celery, onion, and dill pickles, and Japanese mayonnaise. Seasoned with salt, pepper, garlic powder, and dried basil. This was what was left over after dinner last night. (Yes, we had tuna salad sandwiches for dinner. Inspiring, I know.)
- Green salad. Baby romaine with some pecans thrown in. I was planning to eat it right away so I just added a tiny pinch of salt and drizzled some olive oil and red wine vinegar on top. I do have some tiny bottles for dressings and sauces but didn’t feel like busting them out.
- Sides. I put some cubes of cheddar in the left of the side bowl, along with some dijon mustard in a silicone food cup for dipping. On the right, some more grape tomatoes. Qoo friend makes another appearance. He was kind of superfluous yesterday, but he was excellent for skewering the cheese cubes today.
I’d wanted to put some crackers in but we didn’t have any. So it turned into a low-carb bento.
This bento also made me realize I really ought to get some sauce cups with lids. I’m not sure how the mustard-in-silicone-cup thing would work out if I had to carry today’s lunch farther than the distance from my kitchen to my desk. I’m kind of a condiment freak and they would be more useful than the tiny sauce bottles I have.
Yvonne posted this on October 1st, 2009 @ 2:41pm in Bento Box Lunches, Low Carb | Permalink to "Bento Box #2: Salad Days"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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