Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Author: Martha Stewart
Author: Martha Stewart
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in...
Author: Martha Stewart
This salad brings out the best in seasonal produce and fresh herbs. A simple drizzle of olive oil and white balsamic vinegar and some salt and pepper make...
Author: Martha Stewart
This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.
Author: Martha Stewart
Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional...
Author: Martha Stewart
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It...
Author: Martha Stewart
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Author: Martha Stewart
A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Author: Martha Stewart
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Author: Martha Stewart
My friend Carol is a wonderful cook, and this recipe is a '10.' By far the best chicken salad I have tasted.
Author: Allrecipes Member
Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!
Author: emmaxwell
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
This simple avocado salad features lovely ripe avocados, iceberg lettuce, and tomatoes for a delicious side dish or appetizer.
Author: Martha Stewart
This recipe is a great way to introduce alternative greens to your table.
Author: Martha Stewart
For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein...
Author: Martha Stewart
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful in this iceberg wedge salad.
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you...
Author: Martha Stewart
A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.
Author: Martha Stewart
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with...
Author: Martha Stewart
Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.
Author: Martha Stewart
Nutty barley comes together with roasted vegetable like sweet acorn squash and broccoli in this hearty fall salad the whole family will love.
Author: Martha Stewart
This vegetarian version of the classic Nicoise salad recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed...
Author: Martha Stewart
The dressing for this easy-to-assemble salad can be made up to three days in advance.
Author: Martha Stewart
This apple slaw with grape dressing tastes fresh and clean.
Author: Martha Stewart
This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Author: Martha Stewart
Author: Martha Stewart
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Author: Martha Stewart
My dear friend Betty's favorite hot chicken salad! It is made special with cashews and celery, then topped with shredded cheese and potato chips.
Author: DOREENBUCH
This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Author: Martha Stewart
Fresh cucumbers and shallots are simply dressed and presented in this summer salad from chef Elizabeth Karmel of Hill Country Barbecue Market and Hill...
Author: Martha Stewart
Crisp, refreshing, and beautiful: What more can you ask of a salad?
Author: Martha Stewart
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Author: Martha Stewart
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Author: Martha Stewart
The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.
Author: Martha Stewart
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and...
Author: Martha Stewart
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Author: Martha Stewart
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Author: Sarah Carey
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Author: Martha Stewart
Halved figs on a block of French feta cheese, drizzled with olive oil andsprinkled with mint leavesand ground black pepper couldn't be easier to make....
Author: Martha Stewart
The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Author: Martha Stewart
Peppery arugula and salty pecorino cheese make a particularly good combination. You can forgo dressing or drizzle a little extra-virgin olive oil over...
Author: Martha Stewart
Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish...
Author: Martha Stewart
This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.
Author: Martha Stewart
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.
Author: Martha Stewart
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch...
Author: Kyndra Holley
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red...
Author: Martha Stewart