For contrasting color, use a variety of cabbages in this creamy-crunchy slaw.
Author: Martha Stewart
Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.
Author: Martha Stewart
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Author: Martha Stewart
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's the added bonus of roasted sweet potatoes. Skip...
Author: Martha Stewart
Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.
Author: Martha Stewart
Avocado is rich in the healthful fats that can raise levels of HDL ("good") cholesterol. Cantaloupe and papaya are high in potassium, which helps regulate blood pressure.
Author: Martha Stewart
The recipe for this fresh salad can also be used to make a quick sauce or relish -- just be sure to dice the tomatoes instead of cutting them into wedges.From the book "Lucinda's Rustic Italian Kitchen,"...
Author: Martha Stewart
Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.
Author: Martha Stewart
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Author: Martha Stewart
This coleslaw has a dressingseasoned with mustard and Champagnevinegar.
Author: Martha Stewart
Author: Martha Stewart
Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.
Author: Martha Stewart
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
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
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, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Author: Martha Stewart
Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
Use red or white small potatoes if fingerling potatoes are unavailable.
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
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Author: Martha Stewart
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Author: Martha Stewart
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, and mixed seeds.
Author: Lauryn Tyrell
Author: Martha Stewart
This quick and easy salad is perfect for outdoor parties.
Author: Martha Stewart
The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.
Author: Martha Stewart
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.
Author: Martha Stewart
A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause...
Author: Martha Stewart
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
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Author: Martha Stewart
Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.
Author: Martha Stewart
This sweet and spicy salad works as an appetizer at any gathering.
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
Featuring the bright taste of herbs and the tartness of apple, this salad is a refreshing starter.
Author: Martha Stewart
For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
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 for breakfast or brunch.
Author: Martha Stewart
The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.
Author: Martha Stewart
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
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
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
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties...
Author: Martha Stewart
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper...
Author: Martha Stewart