Ingredients
For the mini vegetable sandwiches:
- 4 slices of rye bread
- 20 g of softened butter
- 2 leaves of crispy lettuce
- 4 slices of cheese
- 4 radishes, sliced
- 1 cucumber, sliced
- 2 tablespoons of a salad mix
For the vegetable sticks and basil dip:
- 150 g of fresh veggies cut up into sticks (e.g: celery, cucumber, carrot, radishes, asparagus, sugar snap peas, romaine lettuce)
- 30 g of favorite crackers
- 30 g of cottage cheese
- 30 g of plain natural yogurt
- 1 tsp of lemon juice
- 6 fresh basil leaves
- Salt
- Pepper
Instructions
For the mini vegetable sandwiches:
Spread the butter on each slice of bread.
On two of them, put the lettuce, cheese, radishes, cucumber and the salad mix.
Complete the sandwiches with the two remaining slices of bread on top. Cut each of them in half and put them in the first container of the MB Square bento box.
For the vegetable sticks and basil dip:
In a food processor or blender, mix the cottage cheese with yogurt, lemon juice and basil leaves, until obtaining a smooth texture.
Place the dip in the MB Temple L sauce cup and transfer to the second container of the bento box.
Add fresh vegetables, some of your favorite crackers and strawberries for dessert.
