Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
Top this arugula salad with our Buttermilk Onion Rings.
Author: Martha Stewart
This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. Indian basmati and Louisiana popcorn rices are both long-grain varieties...
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks...
Author: Martha Stewart
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side...
Author: Martha Stewart
Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency.
Author: Martha Stewart
Author: Martha Stewart
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent...
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has...
Author: Martha Stewart
This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Author: Martha Stewart
Let me present you Balela deliciousness!! So colorful, so easy, so refreshing... This hearty colorful salad comes from many Middle Eastern countries and...
Author: GypsyPlate
Sweet peaches and piquant red onion come together to make a savory fruit salad.
Author: Martha Stewart
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Author: Martha Stewart
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
Author: Martha Stewart
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee....
Author: Martha Stewart
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers,...
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed...
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
Author: Martha Stewart
Enjoy this salad -- with or without our Soy-Glazed Flank Steak.
Author: Martha Stewart
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under...
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
Sliced radicchio -- tossed in a lemon dressing with green beans, cauliflower, and Parmesan cheese -- creates a sweet and crunchy update on the classic...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes...
Author: Martha Stewart
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
Author: Martha Stewart
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp...
Author: Martha Stewart
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy...
Author: Martha Stewart
This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.
Author: Martha Stewart
Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Author: Martha Stewart
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Author: Martha Stewart
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a...
Author: Martha Stewart
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes...
Author: Martha Stewart
Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such...
Author: Martha Stewart
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing salad.
Author: Martha Stewart