Page 63 - July 2017 Associate ReCap

CRANBERRIES IN JULY? But of course!

Cranberry Potato & Cucumber Salad

6 Servings
Ingredients
Ingredients:
8 oz. small red or yellow-skinned potatoes
½ cup non-fat plain Greek-style yogurt
2 T reduced-fat mayonnaise
1 T 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
Directions
Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cube and
hold.
In a bowl, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 20 minutes to soften
cranberries slightly.
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.
Variations: Diced crisp apple or pear may be substituted for cucumber. Try sprinkling with chopped, toasted pecans or walnuts
to garnish, if desired.
Nutrition Facts
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

Source: Cranberry Marketing Committee
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