Naturally bitter radicchio mellows when grilled -- and pairs perfectly with colorful yellow and pattypan squashes in this healthy dish.
Author: Martha Stewart
The chile oil and spicy croutons turn this salad into a spicy side dish.
Author: Martha Stewart
Vidalia onions and Meyer lemons give this salad a surprising sweetness.
Author: Martha Stewart
For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein content, it works as a main course, too.
Author: Martha Stewart
This salad is always a hit. The marinated chicken is delicious and adds to the crisp Romaine lettuce, tomatoes, and cheeses.
Author: Michelle Brooke
Collard greens also work well in this simple Asian-inspired salad that's ready in a flash.
Author: Martha Stewart
This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic.
Author: Martha Stewart
This colorful salad holds some welcome surprises for an Easter celebration: avocado,papaya, assorted greens, red onion, and a Papaya-Citrus Vinaigrette.
Author: Martha Stewart
This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.
Author: Martha Stewart
For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
Author: Martha Stewart
Pittsburgh Steak Salad is unique in the way the people of Pittsburgh Pa eat the steak salad by adding fries and Ranch dressing to it. A recipe from Seduction in the Kitchen for Sunday Supper.
Author: Deanna
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very...
Author: Martha Stewart
This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.
Author: Martha Stewart
This healthy and delicious recipe for antioxidant salad comes from "The Ciminelli Solution," by Sue Ciminelli.
Author: Martha Stewart
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Author: Martha Stewart
Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.
Author: Martha Stewart
We love the contrast of creamy Parmesan cheese sprinkled over bitter, shredded radicchio.
Author: Martha Stewart
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients...
Author: Kyndra Holley
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
Author: Martha Stewart
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with...
Author: Martha Stewart
Try this salad recipe from Martha's niece, Sophie Herbert, for a tasty way to replenish nutrients after yoga or any type of exercise.
Author: Martha Stewart
The leftover vinaigrette is delicious on greens or roasted vegetables.
Author: Martha Stewart
This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.
Author: Martha Stewart
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Author: Martha Stewart
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.
Author: Martha Stewart
Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.
Author: Martha Stewart
Little Gem lettuce is a small, sweet romaine-type variety. Romaine hearts can be used in its place. Recipe courtesy of Clare Vivier.
Author: Martha Stewart
Serve this Southwestern salad on its own or as a relish to accompany a main dish.
Author: Martha Stewart
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew,...
Author: Martha Stewart
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.
Author: Martha Stewart
Roasting endive and fennel calms the vegetables' slightly bitter flavor. Along with sweet blood oranges and dried figs, they combine well with the peppery arugula in this salad; mustard vinaigrette is...
Author: Martha Stewart
Prepare all the vegetables and the dressing for this chopped salad up to a day ahead of time, and store them in separate containers. When you arrive at your destination, just toss them together, and serve...
Author: Martha Stewart
The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.
Author: Martha Stewart
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Author: Martha Stewart
Author: Martha Stewart
Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
Author: Deanne Frieders - This Farm Girl Cooks
This salad gets a boost from a finely ground pumpkin seeds in the dressing.
Author: Martha Stewart
This classic Summer salad features in-season green beans for a fiber, beta-carotene, and vitamin C boost.
Author: Martha Stewart
Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.
Author: Martha Stewart
Featuring the bright taste of herbs and the tartness of apple, this salad is a refreshing starter.
Author: Martha Stewart
Any mix of lettuces can be used in this easy salad.
Author: Martha Stewart
Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based...
Author: Martha Stewart
For a colorful salad, use a combination of pink and white grapefruits.
Author: Martha Stewart
Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.
Author: Martha Stewart
Avocado is rich in the healthful fats that can raise levels of HDL ("good") cholesterol. Cantaloupe and papaya are high in potassium, which helps regulate blood pressure.
Author: Martha Stewart
In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.
Author: Martha Stewart
Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas...
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used in place of dried.
Author: Martha Stewart