Campers Carrot Pineapple Crunch

1. 1

   At home: Stir the lemon zest and sugar into the lemon juice in a pan and

2. 2

   simmer gently until the sugar is dissolved.

3. 3

   Put the carrots and pineapple in a bowl, pour the juice mixture over them, cover the bowl, and marinate for at least 24 hours before drying.

4. 4

   Package the dried mix in zipper lock bags (1/3 cup of dried salad will make side dishes for two people).

5. 5

   Package the almonds separately.

6. 6

   In camp: Add an equal amount of water to each portion of salad (1/3 cup of water to 1/3 cup of salad) and allow to reconstitute for at least half an hour, then add almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.