Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.
Author: Martha Stewart
Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
Pair this hearty side dish with a piece of simply grilled chicken or fish.
Author: Martha Stewart
It is best to make this salad an hour ahead so the flavors come together.
Author: Martha Stewart
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Author: Martha Stewart
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Author: Martha Stewart
This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
Author: Martha Stewart
This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.
Author: Martha Stewart
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Author: Martha Stewart
Nutritious pomegranate seeds give this healthy green salad a burst of flavor.
Author: Martha Stewart
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
Author: Martha Stewart
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Author: Martha Stewart
This salad pairs well with Sweet-and-Spicy Chicken or lamb chops.
Author: Martha Stewart
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Author: Martha Stewart
This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea...
Author: Martha Stewart
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
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
Author: Martha Stewart
Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Author: Martha Stewart
This Cucumber and Tomato Salad with Tahini Dressing features our Tahini Dressing, and comes together for a crunchy, cool salad.
Author: Martha Stewart
This delicious heirloom tomato and watermelon salad recipe is courtesy of Laurent Tourondel.
Author: Martha Stewart
This Southern side dish may be served with our Baked Country Ham.
Author: Martha Stewart
Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes using the farm's produce, including this delicious...
Author: Martha Stewart
Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.
Author: Martha Stewart
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Author: Martha Stewart
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Author: Martha Stewart
This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.
Author: Martha Stewart
The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.
Author: Martha Stewart
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Author: Martha Stewart
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Author: Martha Stewart
This salad was inspired by the goodness of these two fruits, both at their peak in late summer.
Author: Martha Stewart
Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.
Author: Martha Stewart
Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.
Author: Martha Stewart
Simple and bright, this salad is perfect on its own but it can become a filling and satisfying meal with the addition of grilled chicken or shrimp.
Author: Martha Stewart
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Author: Martha Stewart
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Author: Martha Stewart
Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature....
Author: Martha Stewart
This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped...
Author: Martha Stewart