Our Spicy Asian Dressing makes this green bean salad stand out.
Author: Martha Stewart
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Author: Martha Stewart
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Author: Martha Stewart
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Author: Martha Stewart
Author: Martha Stewart
While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables, such as cabbage, may help reduce the risk of cardiovascular diseases...
Author: Martha Stewart
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
A different mix of lettuces can be used in this easy salad.
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
This crunchy salad features sweet raisins and hearty walnuts.
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly....
Author: Martha Stewart
Pair this light, crisp zucchini slaw with grilled fish or chicken.
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette...
Author: Martha Stewart
Author: Martha Stewart
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Author: Martha Stewart
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Author: Martha Stewart
Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.
Author: Martha Stewart
This classic salad is even better when made at the height of tomato season -- August and September.
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Author: Martha Stewart
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
This colorful salad is hearty enough to serve as a main course.
Author: Martha Stewart
This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Author: Martha Stewart
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Author: Martha Stewart
This simple avocado salad features lovely ripe avocados, iceberg lettuce, and tomatoes for a delicious side dish or appetizer.
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart
The summer treat to end all summer treats, this cherry tomato and feta salad will satisfy you at snack time like no vending machine fare ever could.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
Any combination of hearty autumn greens will work well in this recipe; try Swiss chard, Tuscan kale, and mustard greens.
Author: Martha Stewart
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced...
Author: Martha Stewart
Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.
Author: Martha Stewart