Actually I like to prepare a bigger batch of salad in a regular salad bowl, that way I can use some of it for dinner or another meal and put some of it away for my bento before adding my salad dressing. Today it wasn't necessary because I had my salad bento straight away at homeMy bento stars a deconstructed salad with red beet salad (don't you just love its vibrant color?), bitter endive salad (a perfect detox and very healthy), lamb's lettuce, some yummy goats chesse cut in dices and the ultimate power food: walnuts.
In the bigger compartment I have buckwheat cooked with Iranian saffron and some Madras curry and some leftover grilled red pepper with parsley.
Making bento is a creative process and you learn from your mistakes. The salad was just perfects, except taht the pomegranate seeds somehow, as beautiful as they are, didn't really go well with the reast of the salad. I still got three quartes of the pomegranate left and am wondering what I should use it for. How do you like to eat pomegranates?