Sweet peaches and piquant red onion come together to make a savory fruit salad.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Author: Martha Stewart
The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.
Author: Martha Stewart
Author: Martha Stewart
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
Author: Martha Stewart
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Author: Martha Stewart
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Author: Martha Stewart
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Author: Martha Stewart
This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
Author: Martha Stewart
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Author: Martha Stewart
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Author: Martha Stewart
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Author: Martha Stewart
Generous amounts of basil and parsley invigorate the slaw.
Author: Martha Stewart
The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.
Author: Martha Stewart
Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.
Author: Martha Stewart
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the...
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
Author: Martha Stewart
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Author: Martha Stewart
Fresh ingredients add bold flavors to this simple, no-cook salad.
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Author: Martha Stewart
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness....
Author: Martha Stewart
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Author: Martha Stewart
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Author: Martha Stewart
We love salty-sweet combinations, and this perfect Watermelon, Orange, and Feta lunch salad is a great play on those flavors. It's also got a refreshing crunch.
Author: Martha Stewart
Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
Author: Martha Stewart
A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio...
Author: Greg Lofts
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature....
Author: Martha Stewart
Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.
Author: Martha Stewart
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
Liven up your green salad with herbs such as parsley, tarragon, or chives.
Author: Martha Stewart