If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.
Author: Martha Stewart
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped...
Author: Martha Stewart
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Author: Martha Stewart
When feeding a crowd, a large simple salad like this one is always a good idea.
Author: Martha Stewart
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Author: Martha Stewart
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Author: Martha Stewart
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Author: Martha Stewart
Author: Martha Stewart
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Toasted pecans and a sour cream dressing blend with celery and apple for this salad.
Author: Martha Stewart
The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.
Author: Martha Stewart
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Author: Martha Stewart
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.
Author: Martha Stewart
Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light...
Author: Martha Stewart
This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.
Author: Martha Stewart
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Author: Martha Stewart
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Author: Martha Stewart
Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki...
Author: Martha Stewart
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables, such as cabbage, may help reduce the risk of cardiovascular diseases...
Author: Martha Stewart
A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.
Author: Martha Stewart
This is a classic salad to serve with a steak dinner.
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.
Author: Martha Stewart
Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.
Author: Martha Stewart
Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.
Author: Martha Stewart
Celery, peak-season cucumber, and fresh herbs are a crisp, lively combination. All they need is a little olive oil and some salt and pepper to come together in this cucumber salad.
Author: Martha Stewart
Author: Martha Stewart
The mustard dressing and basil leaves perk up this potato-and-green-bean salad.
Author: Martha Stewart
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Author: Martha Stewart
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption....
Author: Martha Stewart
Author: Martha Stewart
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
Summertime meals just got easier thanks to this warm spinach salad.
Author: Martha Stewart
Pair this light, crisp zucchini slaw with grilled fish or chicken.
Author: Martha Stewart
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.
Author: Martha Stewart
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce...
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Author: Martha Stewart
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
Author: Martha Stewart
Give tomatoes a flavor boost with this fast salad.
Author: Martha Stewart
Spinach is served two ways in this salad: Sauteed with meaty shiitake mushrooms and raw. Red onions pickled in white balsamic vinegar lend brightness, while toasted sesame seeds make an unexpectedly delicious...
Author: Martha Stewart
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Author: Martha Stewart