This no-cook salad makes a great lunch or light dinner. It is high in fiber and vegan-friendly (confirm that your dressing is vegan-friendly, of course!).
Lentil and Tomato Salad
Ingredients:
- ¼ cup cooked and dehydrated lentils
- 1 Tbsp diced dried shallots or onion
- 1 Tbsp diced sun-dried tomatoes
- ¼ tsp True lemon powder (1 packet) or 1 packet of lemon juice
- 1-ounce shelf-stable balsamic dressing packet
At home:
Pack the dry ingredients in a pint-freezer or sandwich bag. Tuck the salad dressing packet in with it.
In camp:
Add the dressing and ½ cup of cool water to the bag. Seal tightly and let sit for 10 to 20 minutes or until rehydrated.
Serves 1.