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
Author: Martha Stewart
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Author: Martha Stewart
This Shaved Cucumber Salad is particularly good with pork chops, grilled salmon, or jerk chicken.
Author: Martha Stewart
The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.
Author: Martha Stewart
Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.
Author: Martha Stewart
Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. This Farro Salad with Thinly Sliced...
Author: Martha Stewart
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful in this iceberg wedge salad.
Author: Martha Stewart
Fried sage leaves are an unexpected complement to watercress, olives, and grapefruit.
Author: Martha Stewart
Author: Martha Stewart
Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.
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
Texas Slaw is based on Cattlemen's Steakhouse cole slaw. The addition of sweet pineapples to this slaw is the secret ingredient. It is sweet and creamy and you are going to love it.
Author: Deanna
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Author: Martha Stewart
Serve up this fiber-rich bean toss with roast chicken or grilled fish.
Author: Martha Stewart
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
This great coleslaw recipe was adapted from the July/August 1999 issue of Martha Stewart Living. It is a wonderful side dish for any barbecue or picnic, especially if you serve fried chicken.
Author: Martha Stewart
For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein content, it works as a main course, too.
Author: Martha Stewart
This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
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
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Author: Martha Stewart
Serve this salad as a simple side that comes together in just 20 minutes.
Author: Martha Stewart
Crunchy and light, this salad is the perfect summer night's dinner.
Author: Martha Stewart
The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.
Author: Martha Stewart
We love the contrast of creamy Parmesan cheese sprinkled over bitter, shredded radicchio.
Author: Martha Stewart
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.
Author: Martha Stewart
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes...
Author: Martha Stewart
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable....
Author: Martha Stewart
A salad of fresh oranges and fennel offers contrasts in taste and texture.
Author: Martha Stewart
Enjoy this recipe for soba-noodle salad-it's a wonderfully light lunch treat.
Author: Martha Stewart
Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.
Author: Martha Stewart
This salad is very simple, so the quality of each ingredient is key. Use the best olive oil and sea salt you can find, and look for buffalo mozzarella that has a wonderful tangy taste.
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
Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
Author: Deanne Frieders - This Farm Girl Cooks
Full of bold flavors, this potato salad skips heavy mayo and relies instead on fresh herbs and an acidic vinegar-based sauce that pair beautifully with our Pan-Fried Weisswurst.
Author: Martha Stewart
This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.
Author: Martha Stewart
This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.
Author: Martha Stewart
This cool Cucumber Salad has a spicy, pickled flavor that will delight as a side dish.
Author: Martha Stewart
Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.
Author: Martha Stewart
Let me present you Balela deliciousness!! So colorful, so easy, so refreshing... This hearty colorful salad comes from many Middle Eastern countries and is bursting with flavors and textures.
Author: GypsyPlate
Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.
Author: Martha Stewart
The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.
Author: Martha Stewart
This recipe is a great way to introduce alternative greens to your table.
Author: Martha Stewart