Low-Fat Cucumber Carrot Salad

• 14 cup dried cranberries
• 1 cup plain yogurt
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon ground cumin
• 3 carrots, peeled and shredded
• 1 cup diced cucumber (, peeled if desired)

1. In a small bowl, place the cranberries and cover with warm water to soften.
2. In a medium bowl, stir together the yogurt, salt, pepper and cumin.
3. Add the carrots and cucumber.
4. Drain the cranberries and add to the mixture.
5. Stir to combine.
6. Cover and chill before serving.

cranberries, plain yogurt, salt, pepper, ground cumin, carrots, cucumber

Taken from www.food.com/recipe/low-fat-cucumber-carrot-salad-19633 (may not work)