Delicious meals that hold up on the road and taste even better by the lake, featuring savory Camp-Ready Steak, a refreshing Arugula Watermelon Salad, and a crunchy Kale Crunch Salad, all perfect for traveling and enjoying outdoors.
1: Flash freeze New York strip slices on a tray to travel safely in your cooler.
2: Prepare the Arugula Watermelon Salad by combining arugula, watermelon, chopped apples, feta cheese, mixed dried berries, and nuts.
3: Make the dressing for the salad by mixing lemon juice, honey, pomegranate molasses, and Dijon mustard with olive oil and avocado oil.
4: Prepare the Kale Crunch Salad using chopped kale, dried cranberries, pine nuts, and Parmesan, adding croutons if desired.
5: Whisk together the dressing for the Kale Crunch Salad, combining olive oil blend, salt, lemon zest, honey, Dijon, and lemon juice.
6: Serve the salads fresh; no reheating is required.
