Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long...
Author: Martha Stewart
Celery, peak-season cucumber, and fresh herbs are a crisp, lively combination. All they need is a little olive oil and some salt and pepper to come together in this cucumber salad.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Author: Martha Stewart
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
Author: Martha Stewart
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Author: Martha Stewart
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Author: Martha Stewart
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like...
Author: Shira Bocar
Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.
Author: Martha Stewart
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Author: Martha Stewart
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Author: Martha Stewart
This delicious recipe is courtesy of Clay Aiken, from "American Idol." It will definitely be a great addition to any summer get-together!
Author: Martha Stewart
This is a crunchy, minty accompaniment to a any main dish.
Author: Martha Stewart
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Author: Martha Stewart
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade...
Author: Martha Stewart
This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.
Author: Martha Stewart
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Author: Martha Stewart
Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.
Author: Martha Stewart
Toasted pecans and a sour cream dressing blend with celery and apple for this salad.
Author: Martha Stewart
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Author: Martha Stewart
Spinach is served two ways in this salad: Sauteed with meaty shiitake mushrooms and raw. Red onions pickled in white balsamic vinegar lend brightness, while toasted sesame seeds make an unexpectedly delicious...
Author: Martha Stewart
This fresh and crunchy salad feeds a crowd.
Author: Martha Stewart
Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.
Author: Martha Stewart
The secret to cooking crisp-tender okra is a hot skillet.This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Nutty brown rice makes a tasty fiber-rich addition to salads.
Author: Martha Stewart
Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Author: Martha Stewart
A vegetable peeler shaves carrots into crisp ribbons, ideal for this elegant salad.
Author: Martha Stewart
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Author: Martha Stewart
Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly...
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Author: Martha Stewart
This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.
Author: Martha Stewart
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Author: Martha Stewart
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.
Author: Martha Stewart
Author: Martha Stewart
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Author: Martha Stewart
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured...
Author: Martha Stewart
The peppery greens pair well with the sweet citrus in this salad.
Author: Martha Stewart
Author: Martha Stewart
This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
Author: Martha Stewart
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Author: Martha Stewart
Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.
Author: Martha Stewart