When eating meat off a campfire grill, you need something light and a little acidic to balance out the fattiness of the protein. This salad will do just that. You may not be a salad eater, but there’s no denying that balancing out a meal makes everything taste better.
The benefit of this salad is that most of the components can be assembled at home and put together at the campsite later.
Explore more salads that are easy to make for your camping trip.
One step you shouldn’t skip is doing a rough chop on your salad greens at the campsite. It will help your salad mix better and stay mixed. If all the cranberries and feta fall to the bottom bowl, the sweetness and creaminess won’t offset the acidic vinegar properly. It’ll make your salad overly tart.
Dried Cranberry, Feta, and Almond Salad
Equipment
- Small side salad bowls
Ingredients
- 3 tbs. olive oil
- 1 1/2 tbs. red wine vinegar
- 1 tbs. honey
- 1/4 tsp. Morton's Kosher Salt
- 1/4 tsp. black pepper
- 1 5 oz. bag of mixed baby greens
- 1/2 cup crumbled feta cheese
- 1 cup dried cranberries - (Craisins)
- 1/4 cup slivered almonds - toasted
Instructions
Before You Leave Home
- If you bought raw slivered almonds, instead of toasted almonds, toast them in a small pan over medium-high heat for a few minutes. Add to a zip-top bag.
- Whisk oil vinegar, honey, salt, and pepper in a small bowl. Add to a resealable container.
- Combine the feta and dried cranberries and add to a zip-top bag.
At the Campsite
- Roughly chop the greens then toss into a large bowl.
- Add the vinegarette, feta and dried cranberries and toss thoroughly.
- Serve in salad bowls, topping each with toasted almonds.
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