If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Author: Martha Stewart
Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Author: Martha Stewart
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Author: Martha Stewart
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients...
Author: Kyndra Holley
Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.
Author: Martha Stewart
Any mix of lettuces can be used in this easy salad.
Author: Martha Stewart
Author: Martha Stewart
Quinoa Black Bean Salad is a perfect side dish for a crowd and an easy make ahead salad to enjoy all week long. Lightly balanced with flavorful cumin, lime, and cilantro, you can enjoy this fluffy salad...
Author: Trisha Haas - Salty Side Dish
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Author: Martha Stewart
This crunchy salad is dressed with a bracing vinaigrette.
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart
Parsley, sage, and thyme enlivens this rice salad, while toasted almonds give it a nutty crunch.
Author: Martha Stewart
Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish...
Author: Buckwheat Queen
Author: Martha Stewart
Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.
Author: Martha Stewart
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Author: Martha Stewart
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Author: Martha Stewart
Buckwheat noodles, called soba, a Japanese stable, are the backbone of this classic composed salad. It also includes shiso leaves, daikon, sake, and radish sprouts -- plus a flurry of deep-fried tempura...
Author: Martha Stewart
Check the heartbeat of this bento box style lunch, which can be easily made for those young ones aspiring to go into the medical fields. This first aid kit comes complete with edible rolls of gauze, splints,...
Author: bdweld
Put a little bit of fire in to your meal with this spicy salad full of cilantro, lime, and jalapenos.
Author: Martha Stewart
Author: Martha Stewart
Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal.
Author: Martha Stewart
Hard-cooked eggs make this all-green Avocado, Egg, and Feta Salad a full meal.
Author: Martha Stewart
Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based...
Author: Martha Stewart
Succotash inspired this dish, which takes a delicious departure from the original. Shelled fresh cranberry beans have a meaty texture and a nutty flavor; corn cut from the cob adds sweetness. Okra gets...
Author: Martha Stewart
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.
Author: Martha Stewart
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Author: Martha Stewart
A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.
Author: Martha Stewart
When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.
Author: Martha Stewart
Here's a great salad in orange season to make this fruit your main squeeze.
Author: Martha Stewart
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Author: Martha Stewart
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.
Author: Martha Stewart
Frying julienned leeks is a great way to add extra crunch and color to this Greek salad of olives, feta cheese, chickpeas, cucumber, Romaine, and grape leaves.
Author: Martha Stewart
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Author: Martha Stewart
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese...
Author: Martha Stewart
The peppery taste of the watercress is offset by the sweetness of the oranges and creaminess of the cheese.
Author: Martha Stewart
Three great natives of the Americas-wild rice, lima beans, and cranberries-meet in this hearty, protein-rich salad.
Author: Martha Stewart
This raw salad is a distinctive blend of crunchy textures and sharp yet sweet flavors.
Author: Martha Stewart
Author: Martha Stewart
This potato salad calls for just a small amount of mayonnaise, letting the unconventional ingredients -- horseradish-like sea rocket and tart sour grass -- shine through.
Author: Martha Stewart
This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.
Author: Martha Stewart
Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.
Author: Martha Stewart
Author: Martha Stewart
Butter beans resemble lima beans, which can also be used in this salad.
Author: Martha Stewart
This spicy Southeast Asian salad, from cookbook author Jeffrey Alford, is meant to be scooped up with balls of sticky rice.
Author: Martha Stewart