This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving)...
Author: Martha Stewart
Serve this take on potato salad with pork chops, fried chicken, or flank steak.
Author: Martha Stewart
The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.
Author: Martha Stewart
Lemon juice gives orzo and roasted carrots a bright, fresh taste.
Author: Martha Stewart
This coleslaw has a dressingseasoned with mustard and Champagnevinegar.
Author: Martha Stewart
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness....
Author: Martha Stewart
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Author: Martha Stewart
This festive green, white, and red salad complements any Italian meal.
Author: Martha Stewart
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
Author: Martha Stewart
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Author: Martha Stewart
Author: Martha Stewart
This peppery and tart salad gets a rich boost from buttermilk dressing.
Author: Martha Stewart
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Author: Martha Stewart
Mint adds complexity to a traditional shredded carrot and raisin salad.
Author: Martha Stewart
A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.
Author: Martha Stewart
A salad of beets with citrus-mint dressing adds abright note to your meal.
Author: Martha Stewart
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Author: Martha Stewart
Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.
Author: Martha Stewart
Author: Martha Stewart
There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear-use a mix for this simple salad.
Author: Martha Stewart
The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.
Author: Martha Stewart
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Author: Martha Stewart
This dinner salad with warmed beans, corn, and salsa is a snap to put together.
Author: Martha Stewart
This dressing can be made the night before; assemble the salad just before serving.
Author: Martha Stewart
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Author: Martha Stewart
Toss this quick, fresh, and healthy summer side together -- it's ideal for noshing alongside a juicy burger.
Author: Martha Stewart
Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.
Author: Martha Stewart
For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.
Author: Martha Stewart
This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.
Author: Martha Stewart
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments...
Author: Martha Stewart
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
Classic Scandinavian ingredients cucumber and dill come together in this simple, refreshing salad.
Author: Martha Stewart
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled...
Author: Martha Stewart
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, while the mushroom offers up an earthy taste in this savory...
Author: Martha Stewart
Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.
Author: Martha Stewart
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity...
Author: Lauryn Tyrell
Creamy Macaroni Salad is a simple macaroni salad recipe. Even the pickiest of eaters will love this creamy pasta salad.
Author: Deanna @SeductionInTheKitchen.com
Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET...
Author: Martha Stewart
The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.
Author: Martha Stewart
Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.
Author: Martha Stewart
This main-course salad is brimming with flavor and perfect for summer nights.
Author: Martha Stewart
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Author: Martha Stewart
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Author: Martha Stewart
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side...
Author: Martha Stewart
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Author: Martha Stewart
Tart apples infuse this simple slaw with classic fall flavor.
Author: Martha Stewart