CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-11-23
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- This salad is great for home or camp. Salads like this have kept me on my diet which I've lost 30 pounds so far.
- "Keep it Green, Mean and interesting."
- This recipe makes about 1.5 quart.
- Ingredients:
- 1/2 medium red onion thinly sliced.
- 3 carrots cut into rounds.
- 3/4 pounds, green beans w/ends trimmed.
- 2 Tblsp. Dijon Mustard, spicy brown or equivalent.
- 1.5 Tsp. Colavita Sweet Balamic vinegar.
- 1 or 2 Tblsp. Virgin Olive Oil.
- 2-3 Tblsp. Low Fat Yougurt.
Instructions
Start by:
Steaming… Carrots, Beans first until cooked, but firm. Add sliced onions the last minute to remove hard bite.
Dressing:
Start with mustard adding vinegar, olive oil and yogurt
Mix, taste and adjust ingredients. Place Dressing on top or toss.
If the dressing is not to your liking pitch it!!! Try Again!
As a variation top with a few pine nuts or grated cheese.
Hope you enjoy it.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.