Photography by Christine Pittman in partnership with Produce for Kids.
1 large beet, peeled, thinly sliced
½ tsp. sea salt
1 tsp. olive oil
2 slices whole wheat bread, cut into small squares
½ cucumber, sliced lengthwise to create 4 ribbons
4 NatureFresh™ Farms grape tomatoes
2 slices low-sodium ham, cut in half
4 cubes low-fat cheddar cheese
Preheat oven to 375ºF.
Place beets on parchment-lined baking sheet, brush with oil, sprinkle with salt
Bake 20 minutes or until edges start to brown. Remove from oven and let cool.
Assemble sandwich kebobs with bread, cucumber, tomatoes, ham and cheese.
1 pkg. Crispy Green® Freeze-Dried Fruit 1 cup vanilla Greek yogurt
Take the Pledge!
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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