Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed;...
Author: Martha Stewart
Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.
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
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
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Author: Martha Stewart
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped;...
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
Why should tomatoes get to have all the fun? Mango season comes just before tomatoes hit the farmers' markets, so if you're craving a caprese-like salad in June, look no further than this sweet and simple...
Author: Lauryn Tyrell
Put a little bit of fire in to your meal with this spicy salad full of cilantro, lime, and jalapenos.
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
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
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
A classic cucumber salad gets new life from the flavor of grilled beets.
Author: Martha Stewart
This great coleslaw recipe was adapted from the July/August 1999 issue of Martha Stewart Living. It is a wonderful side dish for any barbecue or picnic, especially if you serve fried chicken.
Author: Martha Stewart
Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic French egg dish, for an unforgettable meal.
Author: Martha Stewart
Author: Martha Stewart
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Author: Martha Stewart
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Author: Martha Stewart
This simple salad combines mellow and bitter lettuces with sweet-tart vinaigrette.
Author: Martha Stewart
This salad boasts sweet, sour, savory, and bitter flavors.
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
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
Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially well with celery and arugula.
Author: Martha Stewart
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Author: Martha Stewart
This homemade slaw has loads more flavor than any store-bought version.
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
Author: Martha Stewart
Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Author: Martha Stewart
Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.
Author: Martha Stewart
Purple beans turn green when blanched. If you have very tender young beans, you can leave them raw as we did, if desired. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Cabbage and radicchio get the sweet-treatment, thanks to honey.
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
Start any meal with this elegant mozzarella salad from A Voce chef Missy Robbins.
Author: Martha Stewart
Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.
Author: Martha Stewart
The protein-packed beans make this parsley salad a little heartier than most.
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
This apple slaw with grape dressing tastes fresh and clean.
Author: Martha Stewart
Toasted sesame seeds add nutty intrigue to a salad of crunchy reds and greens; add A little avocado to make it even more delicious.
Author: Martha Stewart
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.
Author: Martha Stewart
Author: Martha Stewart
A beet salad makes a lovely addition to any meal.
Author: Martha Stewart
Chewy farro-an Italian whole grain-is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release...
Author: Martha Stewart
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Author: Martha Stewart
The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.
Author: Martha Stewart
Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.
Author: Martha Stewart
This Pickled Cucumber Salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.
Author: Martha Stewart
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Author: Martha Stewart