Campers Carrot Pineapple Crunch |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From my food preservation group files. Note drying time. Ingredients:
1 large lemon, zest of |
1 cup sugar |
1/2 cup lemon juice |
4 large carrots, peeled and shredded |
1 (8 ounce) can crushed pineapple, drained |
1 tablespoon toasted slivered almonds |
Directions:
1. At home: Stir the lemon zest and sugar into the lemon juice in a pan and
2. simmer gently until the sugar is dissolved.
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. Package the dried mix in zipper lock bags (1/3 cup of dried salad will make side dishes for two people). Package the almonds separately.
5. 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.
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