Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used in place of dried.
Author: Martha Stewart
Any mix of lettuces can be used in this easy salad.
Author: Martha Stewart
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Author: Martha Stewart
If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and bringthem to a boil. Remove from heat; let stand, covered, for 1 hour, and drain.
Author: Martha Stewart
Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain...
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart
Frisee (another name for curly endive) is a salad green with crisp feathery leaves that range in color from light green to yellow white. It has a slightly bitter taste that goes especially well with sweet...
Author: Martha Stewart
Sliced artichokes, lettuce, and parsley are marinated in a lemon vinaigrette. When choosing artichokes for this salad, select ones with long stems.
Author: Martha Stewart
A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Author: Martha Stewart
Author: Martha Stewart
This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.
Author: Martha Stewart
This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.
Author: Martha Stewart
Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas...
Author: Martha Stewart
This recipe lightens up average coleslaw by replacing mayonnaise with low-fat Greek yogurt.
Author: Martha Stewart
Crisp, refreshing, and beautiful: What more can you ask of a salad?
Author: Martha Stewart
This is one of my favorites. It's very festive and it makes a great meal.
Author: Judy Neary
Serve this slaw as a fresh counterpoint to barbecued ribs or fried chicken.
Author: Martha Stewart
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Author: Martha Stewart
Author: Martha Stewart
Avocado is rich in the healthful fats that can raise levels of HDL ("good") cholesterol. Cantaloupe and papaya are high in potassium, which helps regulate blood pressure.
Author: Martha Stewart
Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.
Author: Martha Stewart
Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.
Author: Martha Stewart
The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.
Author: Martha Stewart
A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.
Author: Martha Stewart
An Indian simmer sauce adds big flavor to dishes like this potato salad.
Author: Martha Stewart
Author: Martha Stewart
Try this nutty salad as a side dish or serve it over greens for a light meal.
Author: Martha Stewart
Peppery arugula and salty pecorino cheese make a particularly good combination. You can forgo dressing or drizzle a little extra-virgin olive oil over the salad.
Author: Martha Stewart
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Author: Martha Stewart
This make-ahead, take-along Chopped Mediterranean Salad mixes crispy, crunch, tangy and savory elements, and beats any salad bar.
Author: Martha Stewart
When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.
Author: Martha Stewart
The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.
Author: Martha Stewart
Author: Martha Stewart
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Author: Martha Stewart
If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.
Author: Martha Stewart
This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.
Author: Martha Stewart
This recipe is similar to one served at a popular downtown Detroit restaurant. It has lettuce, Swiss cheese, ham, turkey, olives, and a creamy dressing.
Author: Allrecipes Member
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
Light and fresh, this Mediterranean Chopped Salad recipe is great as a side, or as a meal prep option for grown ups.
Author: Deanne - This Farm Girl Cooks
Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
Quinoa is higher in protein than most grains and is gluten-free.
Author: Martha Stewart
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Author: Martha Stewart
Author: Martha Stewart
This cool Cucumber Salad has a spicy, pickled flavor that will delight as a side dish.
Author: Martha Stewart
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese...
Author: Martha Stewart
Quinoa Black Bean Salad is a perfect side dish for a crowd and an easy make ahead salad to enjoy all week long. Lightly balanced with flavorful cumin, lime, and cilantro, you can enjoy this fluffy salad...
Author: Trisha Haas - Salty Side Dish