Use this recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Author: Martha Stewart
Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are...
Author: Martha Stewart
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Author: Martha Stewart
The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula.
Author: Martha Stewart
Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.
Author: Martha Stewart
Collard greens also work well in this simple Asian-inspired salad that's ready in a flash.
Author: Martha Stewart
Author: Martha Stewart
For contrasting color, use a variety of cabbages in this creamy-crunchy slaw.
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
Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are...
Author: Martha Stewart
Note: These recipes have been adapted from 'Nobu: The Cookbook' by Nobuyuki Matsuhisa. Copyright 2001 by Nobuyuki Matsuhisa. Reprinted by permission of...
Author: Martha Stewart
For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.
Author: Martha Stewart
Purple beans turn green when blanched. If you have very tender young beans, you can leave them raw as we did, if desired. Recipe courtesy of Erin French,...
Author: Martha Stewart
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Author: Martha Stewart
Try using carrots -- a healthy vegetable containing beta-carotene -- in this delicious salad recipe.
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
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
Find the best summer salad recipes only at WomansDay.com, such as the perfect entree for summer, the Super Chef's Salad. Check out WomansDay.com's Super...
Author: Martha Stewart
This aptly named Cowboy Caviar side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.
Author: Martha Stewart
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release...
Author: Martha Stewart
This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
Pair this Cucumber and Onion Salad with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.
Author: Martha Stewart
This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic.
Author: Martha Stewart
Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.
Author: Martha Stewart
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
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
Author: Martha Stewart
Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!
Author: emmaxwell
Author: Martha Stewart
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
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
The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.
Author: Martha Stewart
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.
Author: Martha Stewart
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing...
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
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Author: Martha Stewart
Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My...
Author: Martha Stewart
Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin...
Author: LIANAD
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Author: Martha Stewart
Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.
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