To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
Author: Martha Stewart
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes...
Author: Martha Stewart
This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
Author: Martha Stewart
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature....
Author: Martha Stewart
Base this salad on your favorite produce available at a local market for ultimate freshness.
Author: Martha Stewart
A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.
Author: Martha Stewart
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Author: Martha Stewart
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.
Author: Martha Stewart
On their own, Boston lettuce and olives might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample. Keep a jar of the dressing in the fridge, and let it upgrade...
Author: Martha Stewart
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
Liven up your green salad with herbs such as parsley, tarragon, or chives.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
It is best to make this salad an hour ahead so the flavors come together.
Author: Martha Stewart
Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.
Author: Martha Stewart
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Author: Martha Stewart
This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.
Author: Martha Stewart
For the sweetest flavor, enjoy this fruit salad at room temperature.
Author: Martha Stewart
Author: Martha Stewart
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Author: Martha Stewart
This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach
Author: Martha Stewart
Sweet peaches and piquant red onion come together to make a savory fruit salad.
Author: Martha Stewart
Author: Martha Stewart
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose...
Author: Martha Stewart
Celery and onions are a refreshingly crunch addition to this creamy pasta salad.
Author: Martha Stewart
Author: Martha Stewart
Crunchy breadcrumbs make this green bean side dish stand out from the crowd.
Author: Martha Stewart
Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Author: Martha Stewart
This salad is great for entertaining, because you dress it ahead of time.
Author: Martha Stewart
Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
Author: Martha Stewart
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Author: Martha Stewart
This Asian noodle salad makes for a briny and delicious lunch.
Author: Martha Stewart
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Author: Martha Stewart
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Author: Martha Stewart
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Author: Martha Stewart
Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.
Author: Martha Stewart
Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.
Author: Martha Stewart
Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Author: Martha Stewart
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed...
Author: Greg Lofts