Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Author: Martha Stewart
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Author: Martha Stewart
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Author: Martha Stewart
This salad is a rich blend of sweet and tangy flavors.
Author: Martha Stewart
This Sweet-and-Sour Cucumber Salad is spiced with a little dry mustard.
Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs....
Author: Lauryn Tyrell
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
This vegetarian dish is refrigerated overnight so the flavors can develop.
Author: Martha Stewart
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest...
Author: Martha Stewart
Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.
Author: Martha Stewart
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
Serve this colorful side dish with Marinated Flank Steak.
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.
Author: Martha Stewart
Author: Martha Stewart
For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds...
Author: Martha Stewart
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.
Author: Martha Stewart
The freshness of this Cucumber and Sweet-Onion Salad offsets the richness of our Southern Pulled-Pork Sandwiches.
Author: Martha Stewart
Pair this garlicky salad with Barbecued Chicken on Garlic Toast.
Author: Martha Stewart
This refreshing salad really perks up winter lunches and dinners.
Author: Martha Stewart
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Author: Martha Stewart
This delicious recipe is courtesy of Clay Aiken, from "American Idol." It will definitely be a great addition to any summer get-together!
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every...
Author: Lauryn Tyrell
Author: Martha Stewart
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Author: Martha Stewart
Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.
Author: Martha Stewart
Author: Martha Stewart
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Author: Martha Stewart
This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.
Author: Martha Stewart
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.
Author: Martha Stewart
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Author: Martha Stewart
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Author: Martha Stewart
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Author: Martha Stewart
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Author: Martha Stewart
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Author: Martha Stewart