This colorful salad blends bitter with sweet flavors.
Author: Martha Stewart
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.
Author: Martha Stewart
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Author: Martha Stewart
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Author: Martha Stewart
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Author: Mia
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
Author: Martha Stewart
These greens get a sweet, tart boost from apples and cider vinegar.
Author: Martha Stewart
Homemade pickle brine is whisked into a sensational vinaigrette for this light, tangy potato salad.
Author: Martha Stewart
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Author: Martha Stewart
Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and red potatoes, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish...
Author: Trisha Haas - Salty Side Dish
Author: Martha Stewart
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Author: Martha Stewart
Deep-hued lentils and roasted beets make a delicious combination.
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
This traditional Italian salad takes ten minutes to make. You can serve the extra dressing on the side.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Author: Martha Stewart
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Author: Martha Stewart
This is a good addition to a buffet; the flavor develops as it stands at room temperature.
Author: Martha Stewart
Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.
Author: Martha Stewart
Cauliflower gets a double dose of zest, from grainy and Dijon mustard, in this creamy salad.
Author: Martha Stewart
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Author: Martha Stewart
Use whichever blend of herbs is abundant in the garden for this salad.
Author: Martha Stewart
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
Author: Martha Stewart
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Author: Martha Stewart
This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.
Author: Martha Stewart
Use the ripest, juiciest pears you can find for this tasty winter salad.
Author: Martha Stewart
This light and refreshing salad gets its delightful crunch from the Asian pear.
Author: Martha Stewart
Author: Martha Stewart
Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.
Author: Martha Stewart
Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey....
Author: Gin
For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.
Author: Martha Stewart
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Author: Martha Stewart
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.
Author: Martha Stewart
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Author: Martha Stewart
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Author: Sarah Carey
With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.
Author: Martha Stewart
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.