This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose...
Author: Martha Stewart
This main-course salad is brimming with flavor and perfect for summer nights.
Author: Martha Stewart
Author: Martha Stewart
Toss this quick, fresh, and healthy summer side together -- it's ideal for noshing alongside a juicy burger.
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
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.
Author: Martha Stewart
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Author: Martha Stewart
Author: Martha Stewart
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
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red...
Author: Martha Stewart
This sweet and spicy salad works as an appetizer at any gathering.
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
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Author: Martha Stewart
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
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 light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
Classic Scandinavian ingredients cucumber and dill come together in this simple, refreshing salad.
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
Sugar snap peas are dressed with shallots and mint.
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
This delicious salad has a hearty crunch from toasted, roughly chopped walnuts.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.
Author: Martha Stewart
Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.
Author: Martha Stewart
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
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
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
For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.
Author: Martha Stewart
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Author: Martha Stewart
Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.
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
French breakfast radishes add crunch and spiciness to this soba noodle salad.
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
Serve this take on potato salad with pork chops, fried chicken, or flank steak.
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
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 is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Author: Martha Stewart
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart
This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.
Author: Martha Stewart
This attractive dinner salad features (hard-cooked) eggs and (turkey) bacon.
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Author: Martha Stewart
Author: Martha Stewart
A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.
Author: Martha Stewart
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Author: Martha Stewart
Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.
Author: Martha Stewart
For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less-salty cheese for the feta.
Author: Martha Stewart
Author: Martha Stewart