Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
Author: Martha Stewart
This Dilled Cucumber Salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
Little Gem lettuce is a small, sweet romaine-type variety. Romaine hearts can be used in its place. Recipe courtesy of Clare Vivier.
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.
Author: Martha Stewart
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a...
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Author: Martha Stewart
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
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
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern...
Author: Martha Stewart
Author: Martha Stewart
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Author: Martha Stewart
This simple Tuscan vegetable salad is an ideal side dish for a crowd.
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
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
Simple and bright, this salad is perfect on its own but it can become a filling and satisfying meal with the addition of grilled chicken or shrimp.
Author: Martha Stewart
This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.
Author: Martha Stewart
This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.
Author: Martha Stewart
Edible flowers are available at forthegourmet.com.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
This salad with veggies is quite hearty. Top it with tahini sauce.
Author: Martha Stewart
This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
Author: Martha Stewart
This coleslaw has a dressingseasoned with mustard and Champagnevinegar.
Author: Martha Stewart
Make your favorite Japanese restaurant-style ginger dressing at home with this easy recipe.
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has...
Author: Martha Stewart
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy...
Author: Martha Stewart
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee....
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
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo...
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks...
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
There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear-use a mix for this simple salad.
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing salad.
Author: Martha Stewart
This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
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 combination creates a satisfying crunch and texture and doesn't require any cooking.
Author: Martha Stewart