A more complex acid than any vinegar or citrus juice, pomegranate molasses stands up to the intensified sweetness of roasted beets.
Author: Martha Stewart
A salad combines nutty greens withcitrus and shaved vegetables.
Author: Martha Stewart
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable....
Author: Martha Stewart
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination...
Author: LynnNM
When corn is fresh, all you need to do is cut it off the cob and add a few seasonings, for a salad that says "summer."
Author: Martha Stewart
Serve this salad of roasted beets with our Halibut with Mushrooms dish.
Author: Martha Stewart
A basic chicken salad recipe with some added goodness. Try changing it up by adding either 1 teaspoon curry or cumin.
Author: Terri
Shaved cucumber slices are quickly pickled in this refreshing side salad.
Author: Martha Stewart
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is...
Author: Martha Stewart
Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.
Author: Martha Stewart
Author: Martha Stewart
Don't be intimidated by chef Jean-Georges Vongerichten's whopping 27 vegetables -- just use an interesting mix of flavors and colors.
Author: Martha Stewart
Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.
Baked Greek Salad, a warm and inviting Greek vegetable side dish, combines the best Greek veggies like onions, olives and peppers with a delicious and fresh lemon olive oil vinaigrette. The smooth and...
Author: Trisha Haas - Salty Side Dish
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.
Author: Martha Stewart
This Cucumber Salad with Melody Thomas Scott recipe is an update to a classic cucumber salad. It's adapted from Janet Laurence's "A Little Scandinavian Cookbook" (Chronicle, 1990).
Author: Martha Stewart
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Author: Martha Stewart
This raw salad is a distinctive blend of crunchy textures and sharp yet sweet flavors.
Author: Martha Stewart
Chunks of tomatoes are paired with onions and cilantro in this colorful salad. Any combination of ripe summer tomatoes can be used.
Author: Martha Stewart
Scallions and basil add a flavor twist to summery corn salad.
Author: Martha Stewart
Serve this bright, juicy salad with any simply-prepared fish or meat.
Author: Martha Stewart
Roquefort and frisee is one of our favorite combinations. The addition of shaved fennel and dried apricots adds complexity to the mixture.
Author: Martha Stewart
A good salad for entertaining is one that can be made ahead and enjoyed at room temperature. This dandelion green salad is studded with sweet roasted onions and garlicky walnuts and tossed with a simple...
Author: Lauryn Tyrell
Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Author: Martha Stewart
Crumbled young pecorino cheese gives this summer squash salad its tang.
Author: Martha Stewart
Parsnips become sweeter than candy when roasted, and become a flavorful and inventive addition to a hearty salad.
Author: Martha Stewart
Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.
Author: Martha Stewart
Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.
Author: Martha Stewart
I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.
Author: KIKI810
Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate...
Author: Martha Stewart
Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.
Author: Martha Stewart
It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens,...
Author: Martha Stewart
A bright, citrusy dressing, crunchy radishes, and spiced pumpkin seeds make this salad stand out.
Author: Martha Stewart
For this salad use whatever fruit is fresh and ripe. If peaches are not in season, try using melons or oranges. Nectarines are also delicious in this recipe.
Author: Allrecipes Member
Dainty shredded-wheat "nests" are filled with a colorful salad of tomatoes, mozzarella, and green beans. Handle these nests very carefully, since they're just as fragile as real birds' nests.
Author: Martha Stewart
This eggplant salad has an Italian flavor to it.
Author: Martha Stewart
Let me present you Balela deliciousness!! So colorful, so easy, so refreshing... This hearty colorful salad comes from many Middle Eastern countries and is bursting with flavors and textures.
Author: GypsyPlate
Blanch the beans so that they keep their crisp bite, as well as their bright and bold colors.
Author: Martha Stewart
A corn salad, with a kickprovided by pickled shallots, pays tribute to Indiana corn country.
Author: Martha Stewart
Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.
Author: Martha Stewart
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
This is a favorite in our home..can be served with crackers or makes wonderful sandwiches.
Author: FOXWORTH
A common Korean, refreshing side dish; can also use chives in place of green onion. I make this salad often in the summer. It may seem like a lot of green onions, but green onions collapse easily, especially...
Author: Oriana