This salad was inspired by the goodness of these two fruits, both at their peak in late summer.
Author: Martha Stewart
This easy salad, featuring a colorful array of summer tomatoes and creamy avocado, makes a good side dish with grilled steak or chicken, or fried catfish.
Author: Martha Stewart
Enjoy this salad -- with or without our Soy-Glazed Flank Steak.
Author: Martha Stewart
This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan.
Author: Martha Stewart
This delicious salad recipe is adapted from the October 2001 issue of Martha Stewart Living.
Author: Martha Stewart
Author: Martha Stewart
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
Author: Martha Stewart
Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.
Author: Martha Stewart
An uncomplicated salad showcases the season's lettuces and herbs.
Author: Martha Stewart
Fennel, green beans, and poppy seeds make for an unexpected variation on traditional coleslaw.
Author: Martha Stewart
This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
Author: Martha Stewart
Author: Martha Stewart
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
Author: Martha Stewart
Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.
Author: Martha Stewart
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
Author: Martha Stewart
Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta salata), plus Japanese edamame, and lemon, to yield...
Author: Martha Stewart
This spicy chickpea salad is a classic Indian dish. Garam masala, a blend of dry-roasted spices, can be found in the international section of most large supermarkets.
Author: Martha Stewart
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Author: Martha Stewart
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper...
Author: Martha Stewart
The snow peas add crunch while the feta cheese gives this pasta salad a salty bite.
Author: Martha Stewart
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump...
Author: Martha Stewart
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
Author: Martha Stewart
You can prep the components of this Pasta Salad with Goat Cheese and Arugula in advance-toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish...
Author: Martha Stewart
Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.
Author: Martha Stewart
Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.
Author: Martha Stewart
This salad pairs sweet fruit with mildly bitter endive leaves. A dressing made with creme fraiche and blue cheese gives the salad a tangy, pungent finish. From "Jamie at Home: Cook Your Way to the Good...
Author: Martha Stewart
Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.
Author: Martha Stewart
A lighter, unexpected take on traditional slaw, this fruit-laden side mixes sweet with sour and will serve as the perfect counterpoint to grilled meats.
Author: Martha Stewart
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Author: Martha Stewart
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Author: Martha Stewart
Author: Martha Stewart
Edible flowers are available at forthegourmet.com.
Author: Martha Stewart
Sliced radicchio -- tossed in a lemon dressing with green beans, cauliflower, and Parmesan cheese -- creates a sweet and crunchy update on the classic summer slaw.
Author: Martha Stewart
In a salad rut? This recipe gets you thinking outside the box of leafy greens and into a whole new category of healthy sides by pairing slices of sweet, fresh pineapple with savory stars like roasted peanuts...
Author: Greg Lofts
In this crunchy superfood slaw, protein-rich yogurt lends a low-fat creaminess to the dressing that coats the chopped blend of kale, cabbage, carrots, and mixed seeds.
Author: Lauryn Tyrell
Serve this lighter potato salad with our Southern Pulled-Pork Sandwiches.
Author: Martha Stewart
The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.
Author: Martha Stewart
Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal.
Author: Martha Stewart
Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers,...
Author: Martha Stewart
This colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the...
Author: Martha Stewart
Author: Martha Stewart
This salad makes use of the entire beet, including the greens.
Author: Martha Stewart
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Author: Martha Stewart
The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking together.
Author: Martha Stewart
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Author: Martha Stewart
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Author: Martha Stewart
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.
Author: Martha Stewart
Fresh tomatoes combine with raw garlic, basil, and feta to make a simple and flavorful salad that goes well with a fish or pasta dish.
Author: Martha Stewart
Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.
Author: Martha Stewart