In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.
Author: Martha Stewart
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Author: Martha Stewart
Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.
Author: Martha Stewart
To achieve perfect, thin slices of radish, use a mandoline.
Author: Martha Stewart
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Author: Martha Stewart
Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.
Author: Martha Stewart
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Author: Martha Stewart
Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties...
Author: Martha Stewart
Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.
Author: Martha Stewart
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.
Author: Martha Stewart
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.
Author: Martha Stewart
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
Author: Martha Stewart
This aptly named Cowboy Caviar side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.
Author: Martha Stewart
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Author: Martha Stewart
Pair this hearty side dish with a piece of simply grilled chicken or fish.
Author: Martha Stewart
This salad is bursting with flavor, thanks to fennel.
Author: Martha Stewart
The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and...
Author: Martha Stewart
Pair this Cucumber and Onion Salad with Blue Ribbon restaurant co-owners Bruce and Eric Bromberg's Cold-Poached Salmon for a light and tasty lunch.
Author: Martha Stewart
Author: Martha Stewart
These creamy spiced beans can be served alongside our Lamb Sausages.
Author: Martha Stewart
Author: Martha Stewart
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Author: Martha Stewart
Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
Author: Martha Stewart
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Author: Martha Stewart
Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.
Author: Martha Stewart
A great dish to bring to a party, Layered Summer Salad is simple to make and stunning to look at.
Author: Martha Stewart
A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.
Author: Martha Stewart
French breakfast radishes add crunch and spiciness to this soba noodle salad.
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
This simple Tuscan vegetable salad is an ideal side dish for a crowd.
Author: Martha Stewart
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Author: Martha Stewart
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
Author: Martha Stewart
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Author: Martha Stewart
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red...
Author: Martha Stewart
Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.
Author: Martha Stewart
For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.
Author: Martha Stewart
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin...
Author: Martha Stewart
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors...
Author: Lauryn Tyrell
This colorful, flavorful pasta salad makes a family-friendly side dish for any warm-weather gathering, and it's name, Wacky Mac, is fun for the kids, too.
Author: Martha Stewart
Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese slices are served on top.
Author: Martha Stewart
Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.
Author: Martha Stewart
Perfectly cooked new potatoes are drizzled with red-wine vinegar while stillwarm to form the base for this healthy salad. Salted cucumber slices, quick-pickled radishes, and pieces of red onion add flavor,...
Author: Martha Stewart
Salad is easy when you don't have to chop, shred,or tear any greens. Just quarter a head of iceberglettuce, and top with a zesty blue cheese vinaigrette.
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Author: Martha Stewart