Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
Author: Martha Stewart
Author: Martha Stewart
Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.
Author: Martha Stewart
A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements...
Author: Martha Stewart
Author: Martha Stewart
This salad boasts sweet, sour, savory, and bitter flavors.
Author: Martha Stewart
A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh...
Author: Martha Stewart
This recipe lightens up average coleslaw by replacing mayonnaise with low-fat Greek yogurt.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Frisee (another name for curly endive) is a salad green with crisp feathery leaves that range in color from light green to yellow white. It has a slightly...
Author: Martha Stewart
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Author: Martha Stewart
The simple addition of sesame seeds and the perfect vinaigrette turn plain broccoli into a delicious salad.
Author: Martha Stewart
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Author: Martha Stewart
So many broccoli recipes call for only florets, but the oft-overlooked stalks are just as delicious -- and good for you! Highlight them in a simple raw...
Author: Martha Stewart
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Author: Martha Stewart
A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.
Author: Martha Stewart
This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic...
Author: Martha Stewart
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for...
Author: Martha Stewart
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Author: Martha Stewart
A chef's salad is so named because it is supposed to be an innovative way of using whatever you happen to have handy to create a main-course salad. Ham,...
Cabbage and radicchio get the sweet-treatment, thanks to honey.
Author: Martha Stewart
While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
Make this Potato and Egg Salad for a quick and satisfying lunch.
Author: Martha Stewart
Skip the mayo without sacrificing creaminess with this twist on potato salad, featuring green beans and ricotta. It'll be everyone's new favorite picnic...
Author: Martha Stewart
Experiment with different kinds of fruit, depending on the season and your tastes.
Author: Martha Stewart
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Author: Martha Stewart
Quinoa is higher in protein than most grains and is gluten-free.
Author: Martha Stewart
Baked Greek Salad, a warm and inviting Greek vegetable side dish, combines the best Greek veggies like onions, olives and peppers with a delicious and...
Author: Trisha Haas - Salty Side Dish
In this crunchy superfood slaw, protein-rich yogurt lends a low-fat creaminess to the dressing that coats the chopped blend of kale, cabbage, carrots,...
Author: Lauryn Tyrell
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through...
Author: Martha Stewart
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Author: Martha Stewart
Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.
Author: Martha Stewart
Author: Martha Stewart
Delicious, fresh tomatoes transform this pasta salad into a tasty feast. Although the red, yellow, and green tomatoes make for a beautiful presentation,...
Author: Martha Stewart
Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
Prepared horseradish adds a jolt of flavor to the citrusy vinaigrette used in this fresh, piquant salad.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than...
Author: Martha Stewart
Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic...
Author: Martha Stewart
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart...
Author: Martha Stewart
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Author: Martha Stewart
Author: Martha Stewart
The protein-packed beans make this parsley salad a little heartier than most.
Author: Martha Stewart
The texture and flavor in this salad will work for any fall feast.
Author: Martha Stewart
Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas.
Author: Martha Stewart
Serve up this fiber-rich bean toss with roast chicken or grilled fish.
Author: Martha Stewart
This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.
Author: Martha Stewart