Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.
Author: Martha Stewart
Start any meal with this elegant mozzarella salad from A Voce chef Missy Robbins.
Author: Martha Stewart
The hazelnuts add crunch to this citrusy salad.
Author: Martha Stewart
Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.
Author: Martha Stewart
The chives offer a mild onion flavor to this unconventional salad. Include the herb's blossoms for visual appeal.
Author: Martha Stewart
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
Author: Martha Stewart
A drizzle of sweet Guava Vinaigrette is what makes this Cuban avocado salad sing.
Author: Martha Stewart
Collard greens also work well in this simple Asian-inspired salad that's ready in a flash.
Author: Martha Stewart
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Author: Martha Stewart
This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan.
Author: Martha Stewart
The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Use whichever blend of herbs is abundant in the garden for this salad.
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used in place of dried.
Author: Martha Stewart
Try this salad recipe from Martha's niece, Sophie Herbert, for a tasty way to replenish nutrients after yoga or any type of exercise.
Author: Martha Stewart
A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.
Author: Martha Stewart
Skip the mayo without sacrificing creaminess with this twist on potato salad, featuring green beans and ricotta. It'll be everyone's new favorite picnic side.
Author: Martha Stewart
Rich flavors are best balanced with a touch of freshness, as in this tangy Mediterranean salad. Be sure to serve this dish immediately so that each flavor stands out more distinctly.
Author: Martha Stewart
Roasting the carrots until they're slightly charred really brings out the sweetness of the vegetable.
Author: Martha Stewart
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is...
Author: Martha Stewart
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Author: Martha Stewart
This Southeast Asian salad, from cookbook author Jeffrey Alford, provides a cool note to a hot meal, including Dai Mint and Tomato Salad and Sticky Rice.
Author: Martha Stewart
These wraps, made with leftovers from our Turkey Kebabs with Cabbage Slaw, are a great lunch to bring to work.
Author: Martha Stewart
This aptly named Cowboy Caviar side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.
Author: Martha Stewart
This light and refreshing salad gets its delightful crunch from the Asian pear.
Author: Martha Stewart
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Author: Martha Stewart
This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.
Author: Martha Stewart
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Author: Martha Stewart
A Mexican restaurant I used to go served this dish. I came up with what I think is their recipe or close to it. It's awesome and a different take on traditional chicken salad. Can be served with crackers,...
Author: Kim
Freshly made or store-bought, carrot juice is packed with beta-carotene, iron, and potassium and adds health benefits and sweetness to this salad dressing.
Author: Martha Stewart
This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic.
Author: Martha Stewart
Crumbled eggs pick up the briny flavor of capers and the freshness of parsley to bring a textural element to this green salad.
Author: Martha Stewart
The classic combination of iceberg lettuce and blue cheese is enlivened with tart Granny Smith apple cubes and the nutty flavor of toasted almonds.
Author: Martha Stewart
Crunchy green beans, orangecherry tomatoes, and yellowpear tomatoes are tossed with asimple garlic-chive vinaigretteand garlic-chive blossoms,making a lively spring salad.The dainty flowers give thevegetables...
Author: Martha Stewart
We ground store-bought wasabi peas (a snack made from roasted peas coated with Japanese horseradish) into a fine powder to encrust disks of warm goat cheese, then served themwith a salad of sugar snap...
Author: Martha Stewart
Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.
Author: Martha Stewart
For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.
Author: Martha Stewart
Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.
Author: Martha Stewart
Author: Martha Stewart
Sweet Sun Gold tomatoes and a mixture of herbs give this simple salad from Maialino chef Nick Anderer its fresh-from-the-garden flavor.
Author: Martha Stewart
The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's Cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
A salad combines nutty greens withcitrus and shaved vegetables.
Author: Martha Stewart
The "green" and "white" in this simple salad are the respective colors of endive, frisee, celery, tarragon and chives -- a mustard vinaigrette pulls it all together.
Author: Martha Stewart
Author: Martha Stewart
Serve this brand new recipe from renowned chef Eric Ripert for an irresistible side dish. Also try his delicious Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs.
Author: Martha Stewart
Use a variety of radishes to make this salad even more colorful.
Author: Martha Stewart
Author: Martha Stewart
Serve this lemony salad with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and Stuffed Zucchini.
Author: Martha Stewart
Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate...
Author: kirklandcook