facebook share image   twitter share image   pinterest share image   E-Mail share image

Winter Green Salad with Honey Apple Cider Vinaigrette

This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach

Author: Martha Stewart

White Bean Salad with Zucchini and Parmesan

White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.

Author: Martha Stewart

Mediterranean Three Bean Salad

Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

Author: Martha Stewart

Heirloom Tomato and Herb Salad

This salad brings out the best in seasonal produce and fresh herbs. A simple drizzle of olive oil and white balsamic vinegar and some salt and pepper make the natural flavors shine.

Author: Martha Stewart

Arugula and Radish Salad

This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.

Author: Martha Stewart

Sugar Snap Pea and Radish Salad

A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with...

Author: Martha Stewart

Shredded Cabbage and Radish Salad

This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. Lime juice and Cotija cheese give it a Tex-Mex flair.

Author: Martha Stewart

Dill, Potato, and Egg Salad

No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced...

Author: Martha Stewart

Red Leaf Salad with Roasted Sweet Potatoes

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.

Author: Martha Stewart

Peppery Greens with Meyer Lemon Dressing

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto...

Author: Martha Stewart

Pickled Red Cabbage Slaw

As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.

Author: Martha Stewart

Roasted Autumn Harvest Salad

Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

Author: Martha Stewart

Arugula and Endive Salad with Oranges

This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.

Author: Martha Stewart

Red Lentil and Bulghur Salad

Author: Martha Stewart

Green Salad with Pickled Shallot Vinaigrette

A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside...

Author: Martha Stewart

Marinated Zucchini Salad

Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.

Author: Martha Stewart

Cucumber and Jicama Slaw

A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.

Author: Martha Stewart

Jicama and Orange Salad with Citrus Cumin Vinaigrette

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

Author: Martha Stewart

Romaine Salad

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Author: Martha Stewart

Beet Salad with Ginger Dressing

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

Author: Martha Stewart

Beefsteak Tomato Salad

While the rest of the meal is on the grill, toss together this cool steakhouse salad.

Author: Martha Stewart

Roasted Sweet Potato and Farro Salad

Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled.

Author: Martha Stewart

Red and Green Salad with Cranberry Vinaigrette

Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.

Author: Martha Stewart

Roasted Vegetable Salad

A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.

Author: Martha Stewart

Sauteed Broccoli Rabe

Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.

Author: Martha Stewart

Spicy Shredded Napa Cabbage Salad

A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).

Author: Martha Stewart

Potato, Green Bean, and Basil Salad

The mustard dressing and basil leaves perk up this potato-and-green-bean salad.

Author: Martha Stewart

Watercress Chopped Salad

Packed with protein in the form of edamame, this watercress chopped salad has a satisfying crunch thanks to ingredients like cucumber, celery, and apple, and provides a serving of healthy, brain-boosting...

Author: Greg Lofts

Mixed Greens with Shallot Vinaigrette

This simple salad highlights the freshness of the vegetables.

Author: Martha Stewart

Wheat Berries with Vegetables

Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it...

Author: Martha Stewart

Zucchini Ribbons with Mint

Fresh raw vegetables require few embellishments to highlight their flavors.

Author: Martha Stewart

Tabbouleh

This simple Mediterranean salad takes little time to make and is extremely healthy. Serve this as a side dish or a sandwich filling; try layering it in pita bread and top it with cold sliced lamb and feta...

Author: Martha Stewart

Couscous Salad with Cherry Tomatoes

Israeli couscous stands in for pasta in this lighter version of a classic summer salad.

Author: Martha Stewart

Warm Spinach Salad with Soy Vinaigrette

For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.

Author: Martha Stewart

Mushroom and Celery Salad with Parmesan Cheese

This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

Author: Martha Stewart

Asparagus and String Bean Salad with Basil

A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.

Author: Martha Stewart

Mediterranean Salad with Artichokes, Penne, and Sun Dried Tomatoes

Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.

Author: Martha Stewart

Lentil Feta Salad

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...

Author: Martha Stewart

Roasted Fingerling and Tomato Salad with Green Beans and Arugula

Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light...

Author: Martha Stewart

Smoky Pinto Beans

These creamy spiced beans can be served alongside our Lamb Sausages.

Author: Martha Stewart

Apple Salad with Yogurt

This tangy, sweet fruit salad is an easy side for any meal.

Author: Martha Stewart

Watercress, Onion, and Radish Salad

This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Author: Martha Stewart

Grilled Polenta and Balsamic Mushrooms

A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.

Author: Martha Stewart

Fingerling Potato Salad with Sugar Snap Peas

The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.

Author: Martha Stewart

Pita Bread Salad with Cucumber, Mint, and Feta

Baked pita chips add a satisfying crunch to this cucumber salad topped with savory feta cheese and refreshing mint for a delicious summertime recipe.

Author: Martha Stewart

Beet and Tomato Salad

Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.

Author: Martha Stewart

Kale and Farro Salad with Feta

Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and...

Author: Martha Stewart

Arugula Salad with Shaved Manchego

The sheep's milk manchego cheese adds bite to an already peppery salad.

Author: Martha Stewart

Green Beans with Dried Cranberries

Dried cherries can be used in place of the tart cranberries.

Author: Martha Stewart

String Bean, Arugula, and Pasta Salad

Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.

Author: Martha Stewart