If you're transporting the salad, whisk together the vinegar, oil, salt, and pepper in a separate container; toss with the salad just before serving.
Author: Martha Stewart
The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.
Author: Martha Stewart
This tangy chicken salad is a snap to prepare and will delight your taste buds with creamy, apricot and green onion-studded sweet and sour dressing.
Author: sal
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich...
Author: SunnyDaysNora
With just a few things done ahead of time, your dinner can be a breeze.
Author: Marcy Dzurisin
This spicy Southeast Asian salad, from cookbook author Jeffrey Alford, is meant to be scooped up with balls of sticky rice.
Author: Martha Stewart
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Author: Martha Stewart
Full of bold flavors, this potato salad skips heavy mayo and relies instead on fresh herbs and an acidic vinegar-based sauce that pair beautifully with our Pan-Fried Weisswurst.
Author: Martha Stewart
Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in this special-occasion salad. It feeds a crowd and...
Author: Martha Stewart
This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Author: Martha Stewart
Look for fennel bulbs with delicate green fronds still attached to the ends of the stalks. Most bulbs also have small wisps inside, near the core.
Author: Martha Stewart
For a heartier meal, pair this salad with grilled shrimp and chunks of feta.
Author: Martha Stewart
This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.
Author: simone stevin
This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
Author: MEAF0RDM0
A salad combines nutty greens withcitrus and shaved vegetables.
Author: Martha Stewart
Author: Martha Stewart
This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.
Author: Allrecipes Member
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
Author: Martha Stewart
Author: Martha Stewart
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright...
Author: Martha Stewart
This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.
Author: Martha Stewart
The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Author: Martha Stewart
Our favorite Mediterranean foods all on one plate! We're talking lemony yogurt, cucumber salad, roasted za'atar chickpeas, and grape leaves in this Greek Mezze Salad.
Author: Martha Stewart
In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.
Author: Martha Stewart
A more complex acid than any vinegar or citrus juice, pomegranate molasses stands up to the intensified sweetness of roasted beets.
Author: Martha Stewart
Fresh cucumbers and shallots are simply dressed and presented in this summer salad from chef Elizabeth Karmel of Hill Country Barbecue Market and Hill Country Chicken.
Author: Martha Stewart
The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.
Author: Martha Stewart
Steamed baby beets are tossed with escarole, cherry tomatoes, blue cheese, fresh dill, and a lively shallot vinaigrette in this well-balanced spring salad.
Author: Martha Stewart
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable....
Author: Martha Stewart
Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're making this salad at home, toast the breads under...
Author: Martha Stewart
Whole parsley leaves add brightness to this crunchy Mediterranean salad. If you like,boost the flavor even more with our version of Za'atar, a Middle Eastern spice blend.
Author: Martha Stewart
The classic combination of iceberg lettuce and blue cheese is enlivened with tart Granny Smith apple cubes and the nutty flavor of toasted almonds.
Author: Martha Stewart
A topping of red and gold tomatoes makes for a beautiful version of this parsley-flecked whole-grain salad.
Author: Martha Stewart
Crunchy green beans, orangecherry tomatoes, and yellowpear tomatoes are tossed with asimple garlic-chive vinaigretteand garlic-chive blossoms,making a lively spring salad.The dainty flowers give thevegetables...
Author: Martha Stewart
The combination of citrus and tarragon in this chicken salad make it delicious. I crave it all summer long because of its fresh flavors. This salad can also be made in advance and chilled.
Author: Amy Sue B
Champagne vinegar awakens the subtle flavors found in daikon and endive.
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 has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Author: Martha Stewart
Keep a kettle of boiling water nearby to easily refill the steamer pot.
Author: Martha Stewart
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
Serve this salad of roasted beets with our Halibut with Mushrooms dish.
Author: Martha Stewart
Author: Martha Stewart
This refreshing salad gets a tangy bite from olives and red onion.
Author: Martha Stewart
This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.
Author: Martha Stewart
Ricotta salata slices well, making it a nice addition to antipasti. For a more substantial dish, add olives or grilled vegetables.
Author: Martha Stewart
This high-protein vegan dish boasts lots of Asian flavors.
Author: Martha Stewart
This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.
Author: Martha Stewart
Currants or dried apricots can be substituted for the dried sour cherries, if you like.
Author: Martha Stewart