This Pickled Cucumber Salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.
Author: Martha Stewart
Cabbage and radicchio get the sweet-treatment, thanks to honey.
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
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
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
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
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
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
Crisp asparagus gives a springtime twist to this Italian bread salad.
Author: Martha Stewart
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Author: Martha Stewart
The dressing for this easy-to-assemble salad can be made up to three days in advance.
Author: Martha Stewart
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Author: Martha Stewart
It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.
Author: Martha Stewart
Toss humble frozen corn with some sweet and spicy peppers and our classic Lemon Vinaigrette, and you've got corn salad-soon to be everyone's favorite side dish.
Author: Martha Stewart
This salad is very simple, so the quality of each ingredient is key. Use the best olive oil and sea salt you can find, and look for buffalo mozzarella that has a wonderful tangy taste.
Author: Martha Stewart
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful in this iceberg wedge salad.
Author: Martha Stewart
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Author: Martha Stewart
Jewel-toned beetsare marinated in a sherry-orange vinaigrette to tempertheir sweetness. With mache,a delicate field green, andcrackers with goat cheese,the salad makes a lively first course.
Author: Martha Stewart
This quick and easy salad is perfect for outdoor parties.
Author: Martha Stewart
Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.
Author: Martha Stewart
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with.
Author: Martha Stewart
Nutty barley comes together with roasted vegetable like sweet acorn squash and broccoli in this hearty fall salad the whole family will love.
Author: Martha Stewart
All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's the added bonus of roasted sweet potatoes. Skip...
Author: Martha Stewart
A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.
Author: Martha Stewart
Author: Martha Stewart
Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.
Author: Martha Stewart
The simple addition of sesame seeds and the perfect vinaigrette turn plain broccoli into a delicious salad.
Author: Martha Stewart
This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.
Author: Martha Stewart
This tasty salad for one makes a perfect lunch or light dinner.
Author: Martha Stewart
Author: Martha Stewart
Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas.
Author: Martha Stewart
This recipe combines golden raisins and Parmesan cheese from the West with sesame and tea from the East.
Author: Martha Stewart
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Author: Martha Stewart
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.
Author: Martha Stewart
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.
Author: Martha Stewart
Use this recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Author: Martha Stewart
Serve this assortment of vegetables and nuts as a first course with French bread and butter.
Author: Martha Stewart
The hazelnuts add crunch to this citrusy salad.
Author: Martha Stewart
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Author: Martha Stewart
Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad with couscous.
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along...
Author: Martha Stewart
Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.
Author: Martha Stewart
Creamy white Aztec and black runner beans are mixed with crisp green and yellow Romano beans in this substantial salad.
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche...
Author: Martha Stewart
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for a delicious summer meal your whole family will...
Author: Martha Stewart
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Author: Martha Stewart