The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates.
Author: Terri Frank Ramseyer
Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.
Author: Martha Stewart
Rich flavors are best balanced with a touch of freshness, as in this tangy Mediterranean salad. Be sure to serve this dish immediately so that each flavor stands out more distinctly.
Author: Martha Stewart
Light and fresh, this Mediterranean Chopped Salad recipe is great as a side, or as a meal prep option for grown ups.
Author: Deanne - This Farm Girl Cooks
A salad of fresh oranges and fennel offers contrasts in taste and texture.
Author: Martha Stewart
Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.
Author: Martha Stewart
This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the...
Author: Martha Stewart
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
Author: Martha Stewart
This easy side dish is winter's answer to the Greek salad. Lightly cooking the tomatoes and garlic sweetens their flavors, while wilting the escarole mellows its bite for this salad recipe.
Author: Martha Stewart
Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.
Author: Martha Stewart
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any...
Author: Martha Stewart
Whenever possible, buy vacuum-packed cooked lentils (available in many supermarkets); if using the canned variety, be sure to drain and thoroughly rinse the lentils before using.
Author: Martha Stewart
This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.
Author: Martha Stewart
A tangy Dijon vinaigrette complements hearts of palms and butter lettuce in this easy-to-make salad.
Author: Martha Stewart
Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.
Author: Martha Stewart
This fresh, flavorful salad is a taste of spring.
Blue cheese provides a needed spark to basic iceberg lettuce here.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped...
Author: Martha Stewart
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little...
Author: Martha Stewart
Here's a great salad in orange season to make this fruit your main squeeze.
Author: Martha Stewart
Author: Martha Stewart
This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.
Author: Martha Stewart
This colorful 7-layer salad has made numerous appearances at our family gatherings over the years. My Nana has no shortage of delicious recipes from appetizers to desserts that she has passed down to me...
Author: KellyBecker
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks....
Author: Martha Stewart
A bit spicy, a touch sweet, this mixed tomato alad will be bursting with flavor-especially if you pick the ripest tomatoes you can find.
Author: Martha Stewart
Classic macaroni salad is a creamy and delicious pasta salad side dish perfect for parties, picnics and pot lucks. Mayo and honey mustard combined with sweet and tangy relish and boiled eggs, makes every...
Author: Trisha Haas - Salty Side Dish
This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing. This is my favorite summer salad - I...
Author: KATIE MINES
Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the...
Author: Martha Stewart
Three great natives of the Americas-wild rice, lima beans, and cranberries-meet in this hearty, protein-rich salad.
Author: Martha Stewart
Hawaiian cheesecake salad is a delightful way to enjoy fresh fruits like pineapples and mangos all rolled into a creamy cheesecake filling. Nothing says summer salad quite like a tropical fruit side dish...
Author: Trisha Haas - Salty Side Dish
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed...
Author: Greg Lofts
Fried sage leaves are an unexpected complement to watercress, olives, and grapefruit.
Author: Martha Stewart
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.
Author: Martha Stewart
Tangy buttermilk dressing and toasted walnuts complement chickpeas, lettuce, radish, and green beans in this refreshing salad.
Author: Martha Stewart
Serve this salad as a simple side that comes together in just 20 minutes.
Author: Martha Stewart
Experiment with different kinds of fruit, depending on the season and your tastes.
Author: Martha Stewart
A tabbouleh-style salad of bulgur with grape tomatoes and halloumi cheese captures culinary essences of the Middle East and Greece.
Author: Martha Stewart
Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.
Author: Martha Stewart
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.
Author: Martha Stewart
A Mexican restaurant I used to go served this dish. I came up with what I think is their recipe or close to it. It's awesome and a different take on traditional chicken salad. Can be served with crackers,...
Author: Kim
Rich in fiber and potassium, figs are a sweet and nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.
Author: Martha Stewart
Hearty, delicious super-easy green salad reminiscent of traditional chicken chow mein. Add a splash of your favorite Asian dressing and you have a complete meal.
Author: TheRecycleChef
The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.
Author: Martha Stewart
Author: Martha Stewart
Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.
Author: Martha Stewart
The "green" and "white" in this simple salad are the respective colors of endive, frisee, celery, tarragon and chives -- a mustard vinaigrette pulls it all together.
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