Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Author: Martha Stewart
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain...
Author: Lauryn Tyrell
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Author: Martha Stewart
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Author: Martha Stewart
The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.
Author: Martha Stewart
Author: Martha Stewart
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.
Author: Martha Stewart
This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.
Author: Martha Stewart
This spring salad pairs well with seared steak, steamed fish and shellfish.
Author: Martha Stewart
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Author: Martha Stewart
To achieve perfect, thin slices of radish, use a mandoline.
Author: Martha Stewart
Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.
Author: Martha Stewart
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea...
Author: Martha Stewart
This refreshing and crunchy side dish is a great substitute for rice or potatoes.
Author: Martha Stewart
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
This is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Author: Martha Stewart
This recipe is a great way to introduce alternative greens to your table.
Author: Martha Stewart
Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.
Author: Martha Stewart
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Author: Martha Stewart
A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause...
Author: Martha Stewart
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
Author: Martha Stewart
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
Author: Martha Stewart
Author: Martha Stewart
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Author: Martha Stewart
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds...
Author: Martha Stewart
Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing salad.
Author: Martha Stewart
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes...
Author: Martha Stewart
Channel your inner goddess with this herbaceous take on the classic potato salad.
Author: Martha Stewart
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
Author: Martha Stewart
A healthy, easy, and super simple dinner, this vegetarian take on the classic Niçoise salad keeps the green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg but swaps the standard tuna...
Author: Shira Bocar
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Author: Martha Stewart
A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.
Author: Martha Stewart
The recipe for this fresh salad can also be used to make a quick sauce or relish -- just be sure to dice the tomatoes instead of cutting them into wedges.From the book "Lucinda's Rustic Italian Kitchen,"...
Author: Martha Stewart
You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it...
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes using the farm's produce, including this delicious...
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
Enjoy this recipe for soba-noodle salad-it's a wonderfully light lunch treat.
Author: Martha Stewart
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Author: Martha Stewart
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off...
Author: Martha Stewart
This crunchy winter salad is ready in just 10 minutes.
Author: Martha Stewart