This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Author: Martha Stewart
Two juices, pineapple and lime, are used for a dressing in this slaw.
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.
Author: Martha Stewart
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Author: Martha Stewart
Author: Martha Stewart
This is a classic salad to serve with a steak dinner.
Author: Martha Stewart
To achieve perfect, thin slices of radish, use a mandoline.
Author: Martha Stewart
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Author: Martha Stewart
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles...
Author: Martha Stewart
To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Author: Martha Stewart
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
This salad takes only 10 minutes to put together and is a refreshing change from lettuce-based salads.
Author: Martha Stewart
This vegetarian dish is refrigerated overnight so the flavors can develop.
Author: Martha Stewart
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Author: Martha Stewart
We love salty-sweet combinations, and this perfect Watermelon, Orange, and Feta lunch salad is a great play on those flavors. It's also got a refreshing crunch.
Author: Martha Stewart
The summer treat to end all summer treats, this cherry tomato and feta salad will satisfy you at snack time like no vending machine fare ever could.
Author: Martha Stewart
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Author: Martha Stewart
A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.
Author: Martha Stewart
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Author: Martha Stewart
Author: Martha Stewart
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette...
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
This salad combines, earthy, sweet, tart, and savory flavors.
Author: Martha Stewart
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.
Author: Martha Stewart
Author: Martha Stewart
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Author: Martha Stewart
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Author: Martha Stewart
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Author: Martha Stewart
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Author: Martha Stewart
Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw.
Author: Martha Stewart
This delicious recipe is courtesy of Alexis Stewart.
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Author: Martha Stewart
This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Author: Martha Stewart
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Author: Martha Stewart
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Author: Martha Stewart
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.
Author: Martha Stewart