Fruit & Veggie Packed Lunch
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Ingredients
- 4 large egg
- 4 medium carrot
- 2 medium cucumber
- 2 medium mango
- 1 cup cherry tomatoes
- 1/4 cup ranch dressing, low fat
Instructions
- Hard boil eggs. Cool and remove the shell.
- Cut carrots and cucumbers into sticks, and cut mango into cubes.
- Divide each ingredient into 4 equal servings, including the ranch dressing, and place each serving into a separate container. Serve immediately, or pack into lunchboxes for later.
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Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 254mg | Fiber: 5g | Sugar: 21g
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