Lasagna Bento Part Two: Cucumber Tomato Salad

I created this Lasagna Bento because Italian food is my favorite cuisine. Growing up, if I could choose where to eat out at a restaurant, I’d always choose an Italian one. The smell of garlic when walking inside was the best aroma setting the stage for a delicious dinner . . . Cheese Manicotti and Eggplant Parmesan were my favorite meals. I loved the little side salads too with the fun sounding cici beans that I now know to be chickpeas. :) I’ve kept all the flavor of lasagna in this lunch and managed to leave out the gluten, grains, dairy, and sugar. I added one of my favorite quick salads that also happens to be lettuce free for a little something different.

Bento Contents:

• Zucchini Lasagna Cups

• Cucumber Tomato Salad

• Mixed Olives

• Blueberries

Cucumber Tomato Salad

Ingredients:

• 1 English Cucumber, cut into 1” cubes

• 2 Roma Tomatoes, cut into 1” cubes

• 1 tsp. Italian Seasoning

• 1/2 tsp. sea salt

• 2 T extra virgin olive oil

• 1 T red wine vinegar

Directions:

1. In a medium bowl, add cucumber and tomatoes.

2. Stir in Italian Seasoning, sea salt, extra virgin olive oil, and red wine vinegar.

3. Mix together and serve.