Campers Carrot Pineapple Crunch

Ingredients

• 1 large lemon
• zest of
• 1 cup sugar
• 12 cup lemon juice
• 4 large carrots
• peeled and shredded
• 1 (8 ounce) can crushed pineapple
• drained
• 1 tablespoon toasted slivered almonds

Instructions

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).
5. Package the almonds separately.
6. 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.