Carrot Salad

Ingredients:

• 4 or 5 large carrots
• 1 smal red onion
• ¼ cup dried currants
• ¼ cup walnuts (chopped)

Dressing:

• ¼ cup canola oil
• 1 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt
• Pepper

At home:

1. Pack carrots and onion in a zip lock vegetable bag
2. Pack currants and walnuts in a zip lock bag
3. Mix salad dressing and pack in a food safe bottle

In camp:

1. Clean and then grate the carrots
2. Peel, halve and then thinly slice the onion
3. Mix dry ingredients together in a bowl and add the dressing

Options:

• Substitute raisins for currants
• Substitute pecans for walnuts
• Add 1 tsp. grated lemon zest.

Note: Carrying a small stainless steel grater is almost mandatory for this recipe. Julienned carrots will work but that is a tedious task and the result is not as pleasing.