Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.
Author: Martha Stewart
The hazelnuts add crunch to this citrusy salad.
Author: Martha Stewart
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
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
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
This is a good addition to a buffet; the flavor develops as it stands at room temperature.
Author: Martha Stewart
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
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 sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Author: Martha Stewart
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious 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
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
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
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
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
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
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
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
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
Naturally bitter radicchio mellows when grilled -- and pairs perfectly with colorful yellow and pattypan squashes in this healthy dish.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
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
The chile oil and spicy croutons turn this salad into a spicy side dish.
Author: Martha Stewart
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
This Two-Bean Salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Author: Martha Stewart
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
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
This light and refreshing salad gets its delightful crunch from the Asian pear.
Author: Martha Stewart
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
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
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
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
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
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
Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.
Author: Martha Stewart
Author: Martha Stewart
Prepare all the vegetables and the dressing for this chopped salad up to a day ahead of time, and store them in separate containers. When you arrive at your destination, just toss them together, and serve...
Author: Martha Stewart