Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.
Author: Martha Stewart
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
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 frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.
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
Author: Martha Stewart
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio...
Author: Martha Stewart
Celebrate the end of summer with this fresh tomato-cucumber salad with basil dressing.
Author: Martha Stewart
This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.
Author: Martha Stewart
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Author: Martha Stewart
Author: Martha Stewart
This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
Author: Martha Stewart
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots...
Author: Martha Stewart
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can...
Author: Martha Stewart
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Author: Martha Stewart
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
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans...
Author: Martha Stewart
The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.
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
Our Spicy Asian Dressing makes this green bean salad stand out.
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
Crisp asparagus gives a springtime twist to this Italian bread salad.
Author: Martha Stewart
This salad is great for entertaining, because you dress it ahead of time.
Author: Martha Stewart
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
Author: Martha Stewart
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
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
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
Lemon juice gives orzo and roasted carrots a bright, fresh taste.
Author: Martha Stewart
Author: Martha Stewart
Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad...
Author: Martha Stewart
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Author: Martha Stewart
Author: Martha Stewart
This combination creates a satisfying crunch and texture and doesn't require any cooking.
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
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
The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart
Serve this Southwestern salad on its own or as a relish to accompany a main dish.
Author: Martha Stewart
Author: Martha Stewart
Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Author: Martha Stewart
This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.
Author: Martha Stewart
Peppery basil is an easy way to enliven a standard green salad. To cut basil, stack a few basil leaves (of similar size). Roll into a tight cylinder; with...
Author: Martha Stewart