Author: Martha Stewart
A different mix of lettuces can be used in this easy salad.
Author: Martha Stewart
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.
Author: Martha Stewart
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Author: Martha Stewart
Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
This slaw with tangy dressing is good with scallops, baked ham, steak or pork chops.
Author: Martha Stewart
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly....
Author: Martha Stewart
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette...
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
This crunchy salad features sweet raisins and hearty walnuts.
Author: Martha Stewart
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
Author: Martha Stewart
Pair this light, crisp zucchini slaw with grilled fish or chicken.
Author: Martha Stewart
Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.
Author: Martha Stewart
This classic salad is even better when made at the height of tomato season -- August and September.
Author: Martha Stewart
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Author: Martha Stewart
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Author: Martha Stewart
This colorful salad is hearty enough to serve as a main course.
Author: Martha Stewart
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Author: Martha Stewart
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced...
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
This simple avocado salad features lovely ripe avocados, iceberg lettuce, and tomatoes for a delicious side dish or appetizer.
Author: Martha Stewart
This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.
Author: Martha Stewart
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Author: Martha Stewart
Any combination of hearty autumn greens will work well in this recipe; try Swiss chard, Tuscan kale, and mustard greens.
Author: Martha Stewart
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart