Lentil and Tomato Salad

Lentil and Tomato Salad
  • 1⁄4 cup cooked and dehydrated lentils
  • 1 Tbsp diced dried shallots or onion
  • 1 Tbsp diced sun-dried tomatoes
  • 1⁄4 tsp true lemon powder (1 packet) or 1 packet 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 cool water to the bag. Seal tightly and let sit for 10 to 20 minutes or until rehydrated.

Serves 1.