The cranberries and spicy almonds give this salad a sweet, spicy kick.
Author: Martha Stewart
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Author: Martha Stewart
In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets...
Author: Martha Stewart
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Author: Martha Stewart
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Author: Martha Stewart
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Author: Martha Stewart
A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
This colorful salad is a healthy and tasty side dish.
Author: Martha Stewart
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on...
Author: Sarah Carey
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Author: Martha Stewart
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Author: Martha Stewart
This salad is a rich blend of sweet and tangy flavors.
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart
Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken...
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
This Sweet-and-Sour Cucumber Salad is spiced with a little dry mustard.
Author: Martha Stewart
Author: Martha Stewart
The peppery greens pair well with the sweet citrus in this salad.
Author: Martha Stewart
Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
Author: Martha Stewart
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Author: Martha Stewart
Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery,...
Author: Shira Bocar
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or...
Author: Martha Stewart
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the...
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough...
Author: Martha Stewart
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Author: Martha Stewart
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made...
Author: Martha Stewart
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then...
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions,...
Author: Martha Stewart
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Author: Martha Stewart
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes,...
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition...
Author: Martha Stewart
A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black...
Author: Martha Stewart
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Author: Martha Stewart
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per...
Author: Lauryn Tyrell
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Author: Martha Stewart
This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red...
Author: Martha Stewart