Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
These greens get a sweet, tart boost from apples and cider vinegar.
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche...
Author: Martha Stewart
The hazelnuts add crunch to this citrusy salad.
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along...
Author: Martha Stewart
Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.
Author: Martha Stewart
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Author: Martha Stewart
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Author: Martha Stewart
This is a good addition to a buffet; the flavor develops as it stands at room temperature.
Author: Martha Stewart
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Author: Martha Stewart
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
Cauliflower gets a double dose of zest, from grainy and Dijon mustard, in this creamy salad.
Author: Martha Stewart
This traditional Italian salad takes ten minutes to make. You can serve the extra dressing on the side.
Author: Martha Stewart
Use whichever blend of herbs is abundant in the garden for this salad.
Author: Martha Stewart
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Author: Martha Stewart
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad.
Author: Martha Stewart
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Author: Martha Stewart
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Author: Martha Stewart
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
Author: Martha Stewart
If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Author: Martha Stewart
Deep-hued lentils and roasted beets make a delicious combination.
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
Naturally bitter radicchio mellows when grilled -- and pairs perfectly with colorful yellow and pattypan squashes in this healthy dish.
Author: Martha Stewart
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
Author: Martha Stewart
The chile oil and spicy croutons turn this salad into a spicy side dish.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
This light and refreshing salad gets its delightful crunch from the Asian pear.
Author: Martha Stewart
Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey....
Author: Gin
This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.
Author: Martha Stewart
Use the ripest, juiciest pears you can find for this tasty winter salad.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Author: Martha Stewart
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Author: Martha Stewart
With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.
Author: Martha Stewart
Author: Martha Stewart
For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.
Author: Martha Stewart
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Author: Martha Stewart
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Author: Sarah Carey
Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.
Author: Martha Stewart