A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it...
Author: Martha Stewart
Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in...
Author: Martha Stewart
Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Author: Martha Stewart
This colorful salad is hearty enough to serve as a main course.
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber...
Author: Martha Stewart
There's no mayo in this vegan slaw! Apple slices, ginger, and lemon juice add loads of flavor to shredded red cabbage.
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The...
Author: Martha Stewart
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Author: Martha Stewart
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used...
Author: Martha Stewart
This festive green, white, and red salad complements any Italian meal.
Author: Martha Stewart
Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged...
Author: Martha Stewart
Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.
Author: Martha Stewart
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes,...
Author: Martha Stewart
An uncomplicated salad showcases the season's lettuces and herbs.
Author: Martha Stewart
For a colorful salad, use a combination of pink and white grapefruits.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Author: Martha Stewart
Amish macaroni salad is a sweet macaroni salad with a bit of a tangy crunch from all the delicious veggies folded in side. Super creamy and a perfect cold...
Author: Trisha Haas - Salty Side Dish
This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
Classic macaroni salad is a creamy and delicious pasta salad side dish perfect for parties, picnics and pot lucks. Mayo and honey mustard combined with...
Author: Trisha Haas - Salty Side Dish
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt,...
Author: Martha Stewart
Author: Martha Stewart
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their...
Author: Martha Stewart
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Author: Martha Stewart
Break out of your green salad rut with this lively number.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements...
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as...
Author: Martha Stewart
Author: Martha Stewart
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish...
Author: Martha Stewart
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws,...
Author: Martha Stewart
This salad boasts sweet, sour, savory, and bitter flavors.
Author: Martha Stewart
The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking...
Author: Martha Stewart
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad...
Author: Martha Stewart
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad.
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas...
Author: Martha Stewart
This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.
Author: Martha Stewart
Author: Martha Stewart
Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're...
Author: Martha Stewart
Chewy farro-an Italian whole grain-is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low...
Author: Martha Stewart
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart