The roasted vegetables piled onto the salad make this a healthy, filling supper.
Author: Martha Stewart
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like...
Author: Martha Stewart
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Author: Martha Stewart
Make your favorite Japanese restaurant-style ginger dressing at home with this easy recipe.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.
Author: Martha Stewart
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Author: Martha Stewart
This spicy chickpea salad is a classic Indian dish. Garam masala, a blend of dry-roasted spices, can be found in the international section of most large...
Author: Martha Stewart
This Cucumber and Tomato Salad with Tahini Dressing features our Tahini Dressing, and comes together for a crunchy, cool salad.
Author: Martha Stewart
Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese...
Author: Martha Stewart
The leftover vinaigrette is delicious on greens or roasted vegetables.
Author: Martha Stewart
Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.
Author: Martha Stewart
Edible flowers are available at forthegourmet.com.
Author: Martha Stewart
Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
Author: Martha Stewart
This salad was inspired by the goodness of these two fruits, both at their peak in late summer.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer...
Author: Martha Stewart
Author: Martha Stewart
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course...
Author: Martha Stewart
Author: Martha Stewart
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette...
Author: Martha Stewart
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Author: Martha Stewart
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Author: Martha Stewart
Toasted sesame seeds add nutty intrigue to a salad of crunchy reds and greens; add A little avocado to make it even more delicious.
Author: Martha Stewart
Toss this quick, fresh, and healthy summer side together -- it's ideal for noshing alongside a juicy burger.
Author: Martha Stewart
Humble ingredients tossed in a tangy tarragon vinaigrette make a delicious salad. Succulent romaine is the perfect green to accompany a spicy main dish;...
Author: Martha Stewart
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
Author: Martha Stewart
The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks...
Author: Martha Stewart
This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
Author: Martha Stewart
A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with...
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
Ingredients in Greek salads vary, but feta cheese and olives are essential.
Author: Martha Stewart
Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime...
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Author: Martha Stewart
In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.
Author: Martha Stewart
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with...
Author: Martha Stewart
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
Author: Martha Stewart
This homemade slaw has loads more flavor than any store-bought version.
Author: Martha Stewart
This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and...
Author: Martha Stewart
Rich in fiber and potassium, figs are a sweet and nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin...
Author: Martha Stewart
Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness...
Author: Martha Stewart
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
Author: Martha Stewart
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Author: Martha Stewart