Don't be intimidated by chef Jean-Georges Vongerichten's whopping 27 vegetables -- just use an interesting mix of flavors and colors.
Author: Martha Stewart
A tasty refreshing summer salad that is easy to make and so delicious.
Author: Chris Patti
Use a variety of radishes to make this salad even more colorful.
Author: Martha Stewart
A good salad for entertaining is one that can be made ahead and enjoyed at room temperature. This dandelion green salad is studded with sweet roasted onions and garlicky walnuts and tossed with a simple...
Author: Lauryn Tyrell
A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.
Author: Martha Stewart
Baked Greek Salad, a warm and inviting Greek vegetable side dish, combines the best Greek veggies like onions, olives and peppers with a delicious and fresh lemon olive oil vinaigrette. The smooth and...
Author: Trisha Haas - Salty Side Dish
Serve this salad of roasted beets with our Halibut with Mushrooms dish.
Author: Martha Stewart
This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.
Author: Martha Stewart
A common Korean, refreshing side dish; can also use chives in place of green onion. I make this salad often in the summer. It may seem like a lot of green onions, but green onions collapse easily, especially...
Author: Oriana
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination...
Author: LynnNM
Roquefort and frisee is one of our favorite combinations. The addition of shaved fennel and dried apricots adds complexity to the mixture.
Author: Martha Stewart
Serve up this fiber-rich bean toss with roast chicken or grilled fish.
Author: Martha Stewart
This raw salad is a distinctive blend of crunchy textures and sharp yet sweet flavors.
Author: Martha Stewart
A creamy, yummy chicken salad that is a little different from the usual recipes.
Author: Allrecipes Member
Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.
Author: Martha Stewart
Chunks of tomatoes are paired with onions and cilantro in this colorful salad. Any combination of ripe summer tomatoes can be used.
Author: Martha Stewart
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is...
Author: Martha Stewart
When corn is fresh, all you need to do is cut it off the cob and add a few seasonings, for a salad that says "summer."
Author: Martha Stewart
Shaved cucumber slices are quickly pickled in this refreshing side salad.
Author: Martha Stewart
Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Author: Martha Stewart
This Cucumber Salad with Melody Thomas Scott recipe is an update to a classic cucumber salad. It's adapted from Janet Laurence's "A Little Scandinavian Cookbook" (Chronicle, 1990).
Author: Martha Stewart
Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.
Author: Martha Stewart
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Author: Martha Stewart
Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.
Author: Martha Stewart
Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.
Crumbled young pecorino cheese gives this summer squash salad its tang.
Author: Martha Stewart
A basic chicken salad recipe with some added goodness. Try changing it up by adding either 1 teaspoon curry or cumin.
Author: Terri
Scallions and basil add a flavor twist to summery corn salad.
Author: Martha Stewart
Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate...
Author: Martha Stewart
Parsnips become sweeter than candy when roasted, and become a flavorful and inventive addition to a hearty salad.
Author: Martha Stewart
Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.
Author: Martha Stewart
Dainty shredded-wheat "nests" are filled with a colorful salad of tomatoes, mozzarella, and green beans. Handle these nests very carefully, since they're just as fragile as real birds' nests.
Author: Martha Stewart
A corn salad, with a kickprovided by pickled shallots, pays tribute to Indiana corn country.
Author: Martha Stewart
Serve this brand new recipe from renowned chef Eric Ripert for an irresistible side dish. Also try his delicious Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs.
Author: Martha Stewart
Let me present you Balela deliciousness!! So colorful, so easy, so refreshing... This hearty colorful salad comes from many Middle Eastern countries and is bursting with flavors and textures.
Author: GypsyPlate
It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens,...
Author: Martha Stewart
A bright, citrusy dressing, crunchy radishes, and spiced pumpkin seeds make this salad stand out.
Author: Martha Stewart
We call this bomb bomb chicken. Adjust the spice level by adjusting the sambal. Perfect for a hot summer day: Cool cucumbers with chilled chicken are topped with a spicy peanut sauce. Great as an appetizer...
Author: Baking Nana
I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.
Author: KIKI810
We call this bomb bomb chicken. Adjust the spice level by adjusting the sambal. Perfect for a hot summer day: Cool cucumbers with chilled chicken are topped with a spicy peanut sauce. Great as an appetizer...
Author: Baking Nana
Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish...
Author: Buckwheat Queen
The peaches and apricots in this sweet after-dinner treat are full of vitamins A and C.
Author: Martha Stewart
This eggplant salad has an Italian flavor to it.
Author: Martha Stewart
Author: Martha Stewart