Campers Carrot Pineapple Crunch

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 almond

Directions

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). Package the almonds separately.

5. 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.