A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Author: Martha Stewart
This meatless lunch's ingredients are made from yesterday's dinner leftovers. (See White-Bean-Stuffed Portobellos.)
Author: Martha Stewart
Serve this slaw as a fresh counterpoint to barbecued ribs or fried chicken.
Author: Martha Stewart
Frisee (another name for curly endive) is a salad green with crisp feathery leaves that range in color from light green to yellow white. It has a slightly bitter taste that goes especially well with sweet...
Author: Martha Stewart
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Author: Martha Stewart
Mediterranean Shrimp Salad is a fresh cold seafood salad that combines the gorgeous avocado and tomato pairing with tangy red onions and sauteed cooked shrimp. Perfectly seasoned, this is a light fresh...
Author: Trisha Haas - Salty Side Dish
Break out of your green salad rut with this lively number.
Author: Martha Stewart
Sliced artichokes, lettuce, and parsley are marinated in a lemon vinaigrette. When choosing artichokes for this salad, select ones with long stems.
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart
Crisp, refreshing, and beautiful: What more can you ask of a salad?
Author: Martha Stewart
Peppery arugula and salty pecorino cheese make a particularly good combination. You can forgo dressing or drizzle a little extra-virgin olive oil over the salad.
Author: Martha Stewart
Author: Martha Stewart
Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.
Author: Martha Stewart
This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. To save time, buy pistachios with the shells already removed. If you don't care for spinach, you can substitute field...
Author: Sara
This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.
Author: Martha Stewart
This recipe lightens up average coleslaw by replacing mayonnaise with low-fat Greek yogurt.
Author: Martha Stewart
A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.
Author: Martha Stewart
If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and bringthem to a boil. Remove from heat; let stand, covered, for 1 hour, and drain.
Author: Martha Stewart
The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.
Author: Martha Stewart
Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.
Author: Martha Stewart
Author: Martha Stewart
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Author: Martha Stewart
Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain...
Author: Martha Stewart
Try this nutty salad as a side dish or serve it over greens for a light meal.
Author: Martha Stewart
This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.
Author: Martha Stewart
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Author: Martha Stewart
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Author: Martha Stewart
If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.
Author: Martha Stewart
When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.
Author: Martha Stewart
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Author: Martha Stewart
This is one of my favorites. It's very festive and it makes a great meal.
Author: Judy Neary
Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.
Author: Martha Stewart
Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.
Author: Martha Stewart
An Indian simmer sauce adds big flavor to dishes like this potato salad.
Author: Martha Stewart
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
Quinoa is higher in protein than most grains and is gluten-free.
Author: Martha Stewart
Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.
Author: Martha Stewart
This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.
Author: Martha Stewart
Blue cheese provides a needed spark to basic iceberg lettuce here.
Author: Martha Stewart
Freshly made or store-bought, carrot juice is packed with beta-carotene, iron, and potassium and adds health benefits and sweetness to this salad dressing.
Author: Martha Stewart
A salad of fresh oranges and fennel offers contrasts in taste and texture.
Author: Martha Stewart
Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.
Author: Martha Stewart
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Author: Martha Stewart
Author: Martha Stewart
Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates.
Author: Terri Frank Ramseyer
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
Author: Martha Stewart
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any...
Author: Martha Stewart
The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart