Fresh tomatoes combine with raw garlic, basil, and feta to make a simple and flavorful salad that goes well with a fish or pasta dish.
Author: Martha Stewart
Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.
Author: Martha Stewart
This spring salad pairs well with seared steak, steamed fish and shellfish.
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...
This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.
Author: Martha Stewart
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
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
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
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
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
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
Author: Martha Stewart
This refreshing and crunchy side dish is a great substitute for rice or potatoes.
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
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
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 is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
This recipe is a great way to introduce alternative greens to your table.
Author: Martha Stewart
To achieve perfect, thin slices of radish, use a mandoline.
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
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
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
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
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
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 crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
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
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
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
Channel your inner goddess with this herbaceous take on the classic potato salad.
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing 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
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 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
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
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
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
Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.
Author: Martha Stewart
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
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
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.
Author: Martha Stewart
Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.
Author: Martha Stewart
This crunchy winter salad is ready in just 10 minutes.
Author: Martha Stewart
Enjoy this recipe for soba-noodle salad-it's a wonderfully light lunch treat.
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