Photography by Christine Pittman in partnership with Produce for Kids.
2 Tbsp. olive oil
1 Tbsp. rice wine vinegar
1 tsp. Dijon mustard
12 oz. Pero Family Farms® organic snipped green beans, steamed
2 slices turkey bacon, cooked, chopped
2 Tbsp. grated Parmesan cheese
Whisk oil, vinegar and mustard in large bowl until emulsified. Add green beans, bacon and vinaigrette until well coated. Sprinkle with cheese. Serve cold or warm.
Assemble remaining ingredients into bento box.
Suggested Sides: • ½ whole wheat pita with 2 Tbsp. hummus • ½ apple, sliced with 1 Tbsp. peanut butter • Watermelon lime-infused water
*Nutritional information is for complete meal with suggested sides.
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Take the Power Your Lunchbox Pledge to eat a healthier lunch and our partners will make a collective $1 donation to Feeding America! Plus, enter to win a new Eric Carle book for our Book-a-Day Giveaway.
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