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.