Here is another simple summer recipe that doesn’t require turning on the oven. It is easy to substitute a few of the veggies with your favorites or what you have on hand. The cranberries do add a different flavor. This salad makes a nice side dish to take to a party or BBQ.
Yield: 6 servings
8 oz. small red or yellow-skinned potatoes
½ cup nonfat plain Greek-style yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. white balsamic or cider vinegar
½ tsp. hot red pepper sauce
⅓ cup dried cranberries
1 cup diced seedless cucumber
¼ cup thinly sliced scallions
1. Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cut into cubes and set aside.
2. In a bowl, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 20 minutes to soften cranberries slightly.
3. Stir potatoes, cucumber and scallions into yogurt-cranberry mixture and toss to coat. Adjust seasoning as needed. Cover and refrigerate at least 1 hour before serving.
Mix it up! Switch out cucumber for diced apple or pear, or try it garnished with chopped, toasted pecans or walnuts.
Nutrition Information Per Serving: Calories 70, Calories from Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrate 14g, Sugars 6g, Dietary Fiber 1g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 2%
Recipe courtesy of the Cranberry Marketing Committee, uscranberries.com