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
Pack the dry ingredients in a pint freezer or sandwich bag. Tuck the salad dressing packet in with it.
Add the dressing and ½ cup cool water to the bag. Seal tightly and let sit for 10 to 20 minutes or until rehydrated.