Featured Product
Roasted Cranberry Potato Salad
Ingredients
- Small red potatoes2 poundscut into quarters
- Canola oil 3 tablespoons
- Salt1/2 teaspoon
- Whole Berry Cranberry Sauce1/2 cup
- Reduced-fat red wine vinaigrette1/3 cup
- Chopped sweet onion2/3 cup
- Small green pepper1 chopped
- Chopped sweet red pepper1/4 cup
- Craisins® Original Dried Cranberries1/4 cup
- Bacon strips4 cooked and crumbled
- Pine nuts1/4 cup
- Tablespoon minced fresh basil1 tablespoon
Featured Product
Whole Berry Cranberry Sauce
Steps
Preheat oven to 400°. Toss potatoes with oil in a large bowl; sprinkle with salt. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake for 30-35 minutes or until tender, stirring once. Place potatoes in a large bowl. Combine cranberry sauce and vinaigrette in a small bowl. Microwave, uncovered, on high for 1 minute or until heated through. Pour over potatoes; toss to coat. Add remaining ingredients; mixing well. Makes 6 servings. Nutrition Facts: 1 cup equals 305 calories, 14 g fat (2 g saturated fat), 5 mg cholesterol, 452 mg sodium, 42 g carbohydrate, 4 g fiber, 6 g protein. 2010 Ultimate Cranberry Recipe Contest Finalist Gloria Piantek, West Lafayette, IN