Author: Martha Stewart
Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.
Author: Martha Stewart
Author: Martha Stewart
Toss this quick, fresh, and healthy summer side together -- it's ideal for noshing alongside a juicy burger.
Author: Martha Stewart
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
Author: Martha Stewart
Crunchy breadcrumbs make this green bean side dish stand out from the crowd.
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and...
Author: Martha Stewart
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose...
Author: Martha Stewart
This sweet and spicy salad works as an appetizer at any gathering.
Author: Martha Stewart
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Author: Martha Stewart
Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors...
Author: Lauryn Tyrell
Author: Martha Stewart
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Author: Martha Stewart
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Author: Martha Stewart
For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.
Author: Martha Stewart
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Author: Martha Stewart
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
Author: Martha Stewart
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity...
Author: Lauryn Tyrell
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.
Author: Martha Stewart
This delicious salad has a hearty crunch from toasted, roughly chopped walnuts.
Author: Martha Stewart
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Author: Martha Stewart
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Author: Martha Stewart
Classic Scandinavian ingredients cucumber and dill come together in this simple, refreshing salad.
Author: Martha Stewart
The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Author: Martha Stewart
Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.
Author: Martha Stewart
Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Author: Martha Stewart
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Author: Martha Stewart
Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.
Author: Martha Stewart
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Author: Martha Stewart
French breakfast radishes add crunch and spiciness to this soba noodle salad.
Author: Martha Stewart
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Author: Martha Stewart
This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.
Author: Martha Stewart
Author: Martha Stewart
A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.
Author: Martha Stewart
This attractive dinner salad features (hard-cooked) eggs and (turkey) bacon.
Author: Martha Stewart
Author: Martha Stewart
Roasting the carrots until they're slightly charred really brings out the sweetness of the vegetable.
Author: Martha Stewart
Serve this take on potato salad with pork chops, fried chicken, or flank steak.
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Author: Martha Stewart