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 brown pancake.
Author: Martha Stewart
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Author: Martha Stewart
This colorful salad is hearty enough to serve as a main course.
Author: Martha Stewart
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little...
Author: Martha Stewart
This simple Tuscan vegetable salad is an ideal side dish for a crowd.
Author: Martha Stewart
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red...
Author: Martha Stewart
It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.
Author: Martha Stewart
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for a delicious summer meal your whole family will...
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 recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
Rich in fiber and potassium, figs are a sweet and nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.
Author: Martha Stewart
The protein-packed beans make this parsley salad a little heartier than most.
Author: Martha Stewart
This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.
Author: Martha Stewart
Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.
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 and roasted garlic make mellow, low-fat condiments...
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
This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.
Author: Martha Stewart
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped;...
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Author: Martha Stewart
A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio...
Author: Greg Lofts
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
The leftover vinaigrette is delicious on greens or roasted vegetables.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
This delicious salad recipe is adapted from the October 2001 issue of Martha Stewart Living.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.
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 persimmons, which can only be eaten when very...
Author: Martha Stewart
This healthy and delicious recipe for antioxidant salad comes from "The Ciminelli Solution," by Sue Ciminelli.
Author: Martha Stewart
This spring salad pairs well with seared steak, steamed fish and shellfish.
Author: Martha Stewart
Try this nutty salad as a side dish or serve it over greens for a light meal.
Author: Martha Stewart
Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET...
Author: Martha Stewart
Crunchy breadcrumbs make this green bean side dish stand out from the crowd.
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 bitter taste that goes especially well with sweet...
Author: Martha Stewart
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
Author: Martha Stewart
A healthy, easy, and super simple dinner, this vegetarian take on the classic Niçoise salad keeps the green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg but swaps the standard tuna...
Author: Shira Bocar
Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.
Author: Martha Stewart
Welcome spring with this mix of fresh salad greens.
Author: Martha Stewart
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less-salty cheese for the feta.
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
This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.
Author: Martha Stewart
Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.
Author: Martha Stewart
A different mix of lettuces can be used in this easy salad.
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart