The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature...
Author: Martha Stewart
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Author: Martha Stewart
This salad holds up well when dressed, making it ideal for a party.
Author: Martha Stewart
Try this refreshing curly endive, persimmon, and apple salad from Alice Waters.
Author: Martha Stewart
Celebrate the end of summer with this fresh tomato-cucumber salad with basil dressing.
Author: Martha Stewart
Use it all: Both the beets and their greens are used in this colorful, delicious slaw.
Author: Martha Stewart
Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.
Author: Martha Stewart
A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours...
Author: Martha Stewart
A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.
Author: Martha Stewart
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Author: Martha Stewart
Sauteed pears make this salad a satisfying start to a winter meal.
Author: Martha Stewart
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Author: Martha Stewart
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Author: Martha Stewart
In a salad rut? This recipe gets you thinking outside the box of leafy greens and into a whole new category of healthy sides by pairing slices of sweet,...
Author: Greg Lofts
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).
Author: Martha Stewart
The sheep's milk manchego cheese adds bite to an already peppery salad.
Author: Martha Stewart
Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.
Author: Martha Stewart
Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.
Author: Martha Stewart
This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a...
Author: Lauryn Tyrell
Toasted pecans and a sour cream dressing blend with celery and apple for this salad.
Author: Martha Stewart
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with...
Author: Martha Stewart
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric...
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar...
Author: Martha Stewart
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Author: Martha Stewart
Author: Martha Stewart
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super...
Author: Martha Stewart
This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.
Author: Martha Stewart
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Author: Martha Stewart
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Dates help balance this salad with their sweetness.
Author: Martha Stewart
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Author: Martha Stewart
Easy marinated sliced tomato salad with red onions and fresh basil wrapped in a delicious red wine vinegar and oil dressing. A delicious, quick salad that...
Author: Trisha Haas - Salty Side Dish
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Author: Martha Stewart
The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.
Author: Martha Stewart
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced...
Author: Martha Stewart
Serve this sweet and spicy side with our Smoky Beef Tacos for a Tex-Mex feast.
Author: Martha Stewart
This chunky and crunchy salad is served more as a condiment than a separate course.
Author: Martha Stewart
Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled.
Author: Martha Stewart
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to...
Author: Martha Stewart
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Author: Martha Stewart