This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
Author: Martha Stewart
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Author: Martha Stewart
You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber...
Author: Martha Stewart
Lemon juice gives orzo and roasted carrots a bright, fresh taste.
Author: Martha Stewart
Mint adds complexity to a traditional shredded carrot and raisin salad.
Author: Martha Stewart
To achieve a delicious smoky flavor when making this Grilled Tomato and Corn Pasta, give tomatoes and corn a quick turn on the grill.
Author: Martha Stewart
This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.
Author: Martha Stewart
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, while the mushroom offers up an earthy taste in this savory...
Author: Martha Stewart
Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors...
Author: Lauryn Tyrell
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
Author: Martha Stewart
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Author: Martha Stewart
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes...
Author: Martha Stewart
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump...
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and...
Author: Martha Stewart
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Author: Martha Stewart
This salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Author: Martha Stewart
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
In orange season, here's a salad that will make this fruit your main squeeze.
Author: Martha Stewart
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Author: Martha Stewart
You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
Author: Martha Stewart
Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart
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.
Author: Martha Stewart
In a salad rut? This recipe gets you thinking outside the box of leafy greens and into a whole new category of healthy sides by pairing slices of sweet, fresh pineapple with savory stars like roasted peanuts...
Author: Greg Lofts
In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.
Author: Martha Stewart
This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. Indian basmati and Louisiana popcorn rices are both long-grain varieties of aromatic rice with a subtle, nutty flavor. The...
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Author: Martha Stewart
Author: Martha Stewart
You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.
Author: Martha Stewart
Author: Martha Stewart
Summer is the season for these crisp, slightly sweet green veggies -- enjoy them in salads and stir-fries.
Author: Martha Stewart
A beet salad makes a lovely addition to any meal.
Author: Martha Stewart
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Author: Martha Stewart
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
Author: Martha Stewart
This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
Author: Martha Stewart
In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain...
Author: Lauryn Tyrell
Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Author: Martha Stewart
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting...
Author: Greg Lofts
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
Toasted sesame seeds add nutty intrigue to a salad of crunchy reds and greens; add A little avocado to make it even more delicious.
Author: Martha Stewart
This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.
Author: Martha Stewart