Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.
Author: Martha Stewart
Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.
Author: Martha Stewart
Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Author: Martha Stewart
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with.
Author: Martha Stewart
Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the...
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
The simple addition of sesame seeds and the perfect vinaigrette turn plain broccoli into a delicious salad.
Author: Martha Stewart
Channel your inner goddess with this herbaceous take on the classic potato salad.
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing salad.
Author: Martha Stewart
Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.
Author: Martha Stewart
Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Author: Martha Stewart
Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain...
Author: Martha Stewart
Fresh tomatoes combine with raw garlic, basil, and feta to make a simple and flavorful salad that goes well with a fish or pasta dish.
Author: Martha Stewart
This refreshing and crunchy side dish is a great substitute for rice or potatoes.
Author: Martha Stewart
A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.
Author: Martha Stewart
This main-course salad is brimming with flavor and perfect for summer nights.
Author: Martha Stewart
Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad with couscous.
Author: Martha Stewart
Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.
Author: Martha Stewart
Author and chef Bruce Aidells likes to serve this side dish as a delicious accompaniment to his apple chicken sausage.
Author: Martha Stewart
Why should tomatoes get to have all the fun? Mango season comes just before tomatoes hit the farmers' markets, so if you're craving a caprese-like salad in June, look no further than this sweet and simple...
Author: Lauryn Tyrell
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 hazelnut vinaigrette can be drizzled over the...
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart
Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency.
Author: Martha Stewart
Blue cheese provides a needed spark to basic iceberg lettuce here.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
Author: Martha Stewart
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.
Author: Martha Stewart
This apple slaw with grape dressing tastes fresh and clean.
Author: Martha Stewart
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.
Author: Martha Stewart
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
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 this special-occasion salad. It feeds a crowd and...
Author: Martha Stewart
This is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.
Author: Martha Stewart
Serve this Southwestern salad on its own or as a relish to accompany a main dish.
Author: Martha Stewart
Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright...
Author: Martha Stewart
A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.
Author: Martha Stewart
This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.
Author: Martha Stewart
Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Author: Martha Stewart
Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.
Author: Martha Stewart
Author: Martha Stewart
Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.
Author: Martha Stewart
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
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 being soaked in water -- and added to roughly chopped...
Author: Martha Stewart