This festive green, white, and red salad complements any Italian meal.
Author: Martha Stewart
Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.
Author: Martha Stewart
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used...
Author: Martha Stewart
For a colorful salad, use a combination of pink and white grapefruits.
Author: Martha Stewart
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes,...
Author: Martha Stewart
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya...
Author: Martha Stewart
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to...
Author: Martha Stewart
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Author: Martha Stewart
Author: Martha Stewart
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber...
Author: Martha Stewart
Author: Martha Stewart
Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in...
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it...
Author: Martha Stewart
Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt,...
Author: Martha Stewart
An uncomplicated salad showcases the season's lettuces and herbs.
Author: Martha Stewart
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.
Author: Martha Stewart
Author: Martha Stewart
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish...
Author: Martha Stewart
The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking...
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The...
Author: Martha Stewart
Amish macaroni salad is a sweet macaroni salad with a bit of a tangy crunch from all the delicious veggies folded in side. Super creamy and a perfect cold...
Author: Trisha Haas - Salty Side Dish
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws,...
Author: Martha Stewart
Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios,...
Author: Martha Stewart
Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.
Author: Martha Stewart
Break out of your green salad rut with this lively number.
Author: Martha Stewart
Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged...
Author: Martha Stewart
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their...
Author: Martha Stewart
Chewy farro-an Italian whole grain-is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low...
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as...
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas...
Author: Martha Stewart
Author: Martha Stewart
This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.
Author: Martha Stewart
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Author: Martha Stewart
The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe...
Author: Martha Stewart
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad.
Author: Martha Stewart
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden...
Author: Martha Stewart
Author: Martha Stewart
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Author: Martha Stewart
Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw side dish.
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart
This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.
Author: Martha Stewart
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad...
Author: Martha Stewart
Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're...
Author: Martha Stewart