Salads Make Summertime Meals Sensational

Whether it's a holiday party, a weekend barbecue or a weeknight meal, full-flavored salads can improve a so-so dinner or become a savory main course in itself.

From potato to tuna to mixed greens, it just takes a little extra something to make the salad tease the tastebuds.

Pickles, pickled peppers and sauerkraut are a quick, inexpensive and convenient way to add flavor to salad recipes-and they have no fat, few calories, and few or no carbohydrates.

Here are two recipes to help punch up your summer meals:

Auntie M's Deviled Egg Salad (Low-Carb) - Nancy Hale, Fresno, CA

• 10 hard-boiled eggs, chopped
• 3/4 cup mayonnaise
• 1/3 cup sweet pickle relish
• 1 tsp. mustard
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Mix all ingredients thoroughly and chill. Serve on lettuce, or with crackers.

German Pickled Potato Salad

• 11/2pounds red potatoes, cut into 1-inch chunks
• 1 package (8 ounces) sliced bacon, diced
• 1 cup sliced kosher dill pickles (1/2-inch slices)
• 2 large scallions, sliced
• 1/4 cup cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

In 2-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes aside.

Meanwhile, in 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain.

Discard all but 1 tablespoon drippings from skillet; over medium heat, add potatoes, pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. Add drained bacon and blend well. Serves 6.

Adding a little something extra to salad can tease the tastebuds. Try pickles.

Courtesy of NAPSnet.