A potato salad makeover that will keep this 4th of July picnic food tradition alive, sans the calories.
Disclosure: The Cranberry Institute has sent me research updates, cranberry tips, some seasonal recipes as well as dried cranberries. In exchange, I’m sharing this information with you. I was not financially compensated to write this post. Opinions are my own.
When you’re at a picnic or bbq, do you try to keep a safe distance between yourself and the potato salad? After all, nothing that tastes that good could be healthy, right? What if I told you, one serving of this potato salad has no more calories than an apple? Today’s post includes the recipe for this summer classic made lighter and with a few unexpected ingredients. It clocks in at only seventy calories and 3 grams of protein per serving. Nonfat Greek yogurt combined with reduced fat mayonnaise are swapped for regular mayonniase. I love the flavorful twist of sweet of dried cranberries contrasted with the heat of red hot pepper sauce! Now don’t thank me, thank the Cranberry Institute; they sent me this recipe to share with you. When it comes to dried cranberries, the total amount of sugar is equal to that of other dried fruits, like raisins or dried cherries. One-quarter of a cup of dried cranberries is equal to 1/2 cup fruit, according to My Plate. Enjoy, and please have a happy and safe Fourth of July!
It’s a celebration and we’re playing a party game to commemorate the 42nd month of the Recipe Redux. Cheers! So here’s how the game works. Grab the nearest cookbook and redux the recipe on page 42 or 142.
1. In a medium saucepan, toast quinoa over medium-high heat, stirring frequently until quinoa is fragrant, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
2. In same saucepan, melt butter over medium-low heat. Add onion and sea salt; cook stirring frequently, until onion is soft and golden light in color, 5-7 mintutes.
3. Increase heat to medium-high and stir in water and quinoa. Bring to simmer, cover, reduce heat to low. Simmer until grains are just tender and liquid is absorbed, 18-20 minutes, stirring halfway throught cooking.
4. Remove pan from heat. Add dried cranberries. Cover and let sit for 10 minutes. Fluff quinoa with fork. Stir in parsely, sliced scallions, lemon juice, and pistachios. Serve immediately or refrigerate and serve cold.
by Diane Boyd
Amount Per Serving
Calories287kcalCalories from fat 101
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: