Camp Recipe: Salad Bar Favorites

The Greystone salad bar is a camper and staff favorite, and today we have a treat for you as we share some of our tastiest summer recipes. We hope you’ll join us in making these Greystone favorites as we kick off the new year. You can find a printable PDF for all of these recipes at the end of this post.

Ginger Dressing

Ingredients

• 1 onion
• 1 carrot
• 1 celery stalk
• 1 whole lemon (rind and all)
• 6T ginger, fresh (appx one 6 inch piece)
• 1 clove garlic
• Salt and pepper to taste
• 1 T sugar
• 1.5 cups vegetable, canola or soybean oil
• 3/4 cup soy sauce
• 3/4 cup rice wine vinegar

Directions

1. In a food processor, chop all produce and sugar until roughly mixed.
2. Add oil, soy sauce, and vinegar and continue processing until it reaches desired consistency.

Greystone Hummus

Ingredients:

• 1 17oz can garbanzo beans, drained
• Juice from 3 large lemons (about 6 Tbs)
• 2-3 cloves garlic
• 1/4 tsp sea salt
• 2 tsp. olive oil
• 1/2 cup tahini

Directions:

1. Blend ingredients together in a food processor until smooth.
2. Drizzle in extra olive oil, if needed, until you reach the desired consistency.

Guacamole

Ingredients:

• 2 ripe avocados
• 1 tsp minced garlic
• 2 Tbs diced red onion
• 2 Tbs diced tomato (appx 1/2 of a small tomato)
• Juice of 1 lime
• 1 tsp. chopped cilantro
• Salt to taste

Directions:

1. Cut open the avocados and scoop into a bowl.
2. Add remaining ingredients and mash avocados while stirring the other ingredients in.
3. Taste - add more lime if needed.

Pico de Gallo

Ingredients:

• 3 small tomatoes, or 2 medium/large
• 1 tsp minced garlic
• 2 Tbs diced red onion
• 1/2 - 1 jalapeño, seeded and diced
• 1 Tbs chopped cilantro
• Juice of 1 lime
• 1/2 tsp olive oil
• Salt to taste

Directions:

1. Cut the tomatoes in half and scoop out the seeds. This doesn’t need to be perfect, you just don’t want a bunch of seeds and juice in your pico.
2. Dice what is left of the tomatoes and put into a small mixing bowl
3. Add minced garlic and onion.
4. Cut jalapeño in half and remove veins and seeds. USE GLOVES and wash hands immediately after. If you want your pico to be spicier, use the whole thing. Not spicy at all, swap the jalapeño for bell pepper (or go half and half like we do at camp). For the spiciest, don’t remove the seeds.
5. Add cilantro, lime, olive oi,l and salt. Stir.
6. Let sit for at least 20 minutes before serving. You want all those flavors to mesh.
7. Give it another quick stir right before serving.

NOTE: Pico de gallo and guacamole are both best eaten fresh, but the leftovers will last about a day (maybe 2) in the fridge, if stored properly. The trick is that you want to limit the amount of air around it (especially so you don’t make the guacamole turn brown). To do this at camp, we cover it with plastic wrap - lay the wrap directly on top of the guacamole or pico and smooth it out as best you can so there is little to no space left between the plastic wrap and the food. Then cover the container however you normally would. If you are making the guacamole ahead of time (even just an hour or two), you’ll want to do the same thing. When you uncover it, if there are random brown spots, a quick stir will fix it!