Dehydration Time: 5 to 7 hours
At Home: Combine all of the salad ingredients except for the dressing in a medium bowl. Spread out the salad mixture on lined dehydrator trays and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 135°F. Place the lemon juice and olive oil in a leak proof container such as a small Nalgene bottle. Pack the cayenne, cumin and sweet basil in plastic wrap or a small zipper bag. Place the salad, bottle and spice packet inside a medium zipper bag and seal, making sure to remove as much air as possible.
At Camp: Rehydrate the salad using a formula of 1.5 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing. Combine the contents of the spice packet to the bottle containing the olive oil and lemon juice mixture. Shake vigorously and then pour the dressing on the hydrated salad. Stir gently to combine.
Serving Suggestions: Serve the salad on its own, with lightly toasted Greek pitas, or use as a filling for a pita pocket.
Roasted Red Peppers: to roast peppers place them on a baking sheet in a 350 F oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.
Celery Leaves: Many people do not realize that the leaves
found on the celery stalks are good for use in salads and other dishes.
Celery leaves impart a mild celery flavor. Most often, the leaves are
at the top of the celery; however, if you look closely you will sometimes
find them hidden in the centre of the stalks.
2007 Laurie Ann March - from A Fork in the Trail