Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Author: Martha Stewart
This homemade slaw has loads more flavor than any store-bought version.
Author: Martha Stewart
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
Author: Martha Stewart
This quick and easy salad is an ideal way to use up in-season vegetables.
Author: Martha Stewart
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon
Author: Martha Stewart
Fennel, green beans, and poppy seeds make for an unexpected variation on traditional coleslaw.
Author: Martha Stewart
This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
Author: Martha Stewart
Crisp, refreshing, and beautiful: What more can you ask of a salad?
Author: Martha Stewart
Toss humble frozen corn with some sweet and spicy peppers and our classic Lemon Vinaigrette, and you've got corn salad-soon to be everyone's favorite side dish.
Author: Martha Stewart
Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
Break out of your green salad rut with this lively number.
Author: Martha Stewart
Although 3 pounds may seem like too much spinach, the leaves wilt quickly when heated. For best results, toast sesame seeds in a dry skillet over medium-high heat until fragrant and starting to turn golden,...
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the...
Author: Martha Stewart
The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.
Author: Martha Stewart
This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Author: Martha Stewart
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.
Author: Martha Stewart
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Author: Martha Stewart
Using not only celery stalks but leaves, too, makes this crisp salad refreshing.
Author: Martha Stewart
This creamy, spicy dressing is lighter than you think, and full of flavor.
Author: Martha Stewart
This dressing can be made the night before; assemble the salad just before serving.
Author: Martha Stewart
This festive green, white, and red salad complements any Italian meal.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
Roasting endive and fennel calms the vegetables' slightly bitter flavor. Along with sweet blood oranges and dried figs, they combine well with the peppery arugula in this salad; mustard vinaigrette is...
Author: Martha Stewart
Author: Martha Stewart
So many broccoli recipes call for only florets, but the oft-overlooked stalks are just as delicious -- and good for you! Highlight them in a simple raw salad.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.
Author: Martha Stewart
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
This salad boasts sweet, sour, savory, and bitter flavors.
Author: Martha Stewart
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off...
Author: Martha Stewart
Experiment with different kinds of fruit, depending on the season and your tastes.
Author: Martha Stewart
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin...
Author: Martha Stewart
For the sweetest flavor, enjoy this fruit salad at room temperature.
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche...
Author: Martha Stewart
Try this refreshing avocado and grapefruit salad from Alice Waters.
Author: Martha Stewart
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Author: Martha Stewart
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Author: Martha Stewart
This Campanelle with Walnuts, Ricotta, and Lemon dish tastes great at room temperature, and the recipe can easily be doubled or tripled to feed a crowd.
Author: Martha Stewart
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity...
Author: Lauryn Tyrell
Top this arugula salad with our Buttermilk Onion Rings.
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-style salad that includes crisp romaine with caper berries, tomatoes, and feta.
Author: Martha Stewart
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Author: Martha Stewart
Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.
Author: Martha Stewart