This Southern side dish may be served with our Baked Country Ham.
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.
Author: Martha Stewart
For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.
Author: Martha Stewart
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
The texture and flavor in this salad will work for any fall feast.
Author: Martha Stewart
This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...
Author: Martha Stewart
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette...
Author: Martha Stewart
This chunky and crunchy salad is served more as a condiment than a separate course.
Author: Martha Stewart
Author: Martha Stewart
This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
This crunchy salad features sweet raisins and hearty walnuts.
Author: Martha Stewart
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Author: Martha Stewart
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Author: Martha Stewart
The mayonnaise in this potato salad gets a boost from anchovies. Refrigerate extra mayo in an airtight container, up to 5 days. Try it on sandwiches or with french fries.
Author: Martha Stewart
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
Author: Martha Stewart
This recipe is from the TV kitchen of "The Martha Stewart Show."
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.
Author: Martha Stewart
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Author: Martha Stewart
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Author: Martha Stewart
Author: Martha Stewart
This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Author: Martha Stewart
Serve this crisp salad with our Baked Egg Custard with Cheese.
Author: Martha Stewart
Author: Martha Stewart
A different mix of lettuces can be used in this easy salad.
Author: Martha Stewart
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Author: Martha Stewart
A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with...
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
The summer treat to end all summer treats, this cherry tomato and feta salad will satisfy you at snack time like no vending machine fare ever could.
Author: Martha Stewart
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Author: Martha Stewart
Fresh parsley adds another layer of flavor to this side dish.
Author: Martha Stewart
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Author: Martha Stewart
Our Spicy Asian Dressing makes this green bean salad stand out.
Author: Martha Stewart
Although 3 pounds may seem like too much spinach, the leaves wilt quickly when heated. For best results, toast sesame seeds in a dry skillet over medium-high heat until fragrant and starting to turn golden,...
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly....
Author: Martha Stewart
Fresh lemon juice adds another layer of flavor to this side dish.
Author: Martha Stewart
This classic salad is even better when made at the height of tomato season -- August and September.
Author: Martha Stewart
Celebrate the end of summer with this fresh tomato-cucumber salad with basil dressing.
Author: Martha Stewart
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like...
Author: Shira Bocar