Backpacking doesn’t have to mean giving up fresh foods, not even if you go really light. Throw a few carrots and radishes in a plastic bag and they’re usually good for at least several days. Add some edible wild greens, like dandelion leaves, and some wild onion or peeled and chopped young thistle stalks, and you have a salad. Carry you veggies in a large zippered plastic bag, for easy mixing.
For dressing, get one of those eight-ounce plastic water bottles. These weigh less than an ounce and don’t take too much room. Put a few ounces of olive oil in it (a great high-calorie backpacking food), an ounce of wine vinegar (or any other vinegar), and a pinch of salt, pepper and oregano. Add a touch of honey if you like it sweet, and a bit of cayenne pepper if you like it hot.
This should be enough for two salads. Just wash your salad ingredients, put them in the bag, add some dressing, close and shake. You can eat it right from the bag. The salad dressing container can be used as an extra water bottle when it is empty. I like backpacking recipes that keep it light Computer Technology Articles, and multi-use containers help with this.
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My friend and I were arguing about this! Now I know that I was right. lol! Thanks for making me sure!
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