Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.
Author: Martha Stewart
A beet salad makes a lovely addition to any meal.
Author: Martha Stewart
Use this recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Crisp asparagus gives a springtime twist to this Italian bread salad.
Author: Martha Stewart
Purple beans turn green when blanched. If you have very tender young beans, you can leave them raw as we did, if desired. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Author: Martha Stewart
Author: Martha Stewart
Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Author: Martha Stewart
Chewy farro-an Italian whole grain-is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release...
Author: Martha Stewart
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with.
Author: Martha Stewart
Author: Martha Stewart
Bright Mediterranean flavors shine in this filling and refreshing salad.
Author: Martha Stewart
A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.
Author: Martha Stewart
Put a little bit of fire in to your meal with this spicy salad full of cilantro, lime, and jalapenos.
Author: Martha Stewart
Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially well with celery and arugula.
Author: Martha Stewart
This homemade slaw has loads more flavor than any store-bought version.
Author: Martha Stewart
This spicy chickpea salad is a classic Indian dish. Garam masala, a blend of dry-roasted spices, can be found in the international section of most large supermarkets.
Author: Martha Stewart
Author: Martha Stewart
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Author: Martha Stewart
Dress up cauliflower with red wine vinegar, olive oil, currants, and a pinch of sugar for a delicious and healthy salad.
Author: Martha Stewart
A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.
Author: Martha Stewart
This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.
Author: Martha Stewart
This quick and easy salad is perfect for outdoor parties.
Author: Martha Stewart
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
Author: Martha Stewart
The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.
Author: Martha Stewart
Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic French egg dish, for an unforgettable meal.
Author: Martha Stewart
The protein-packed beans make this parsley salad a little heartier than most.
Author: Martha Stewart
Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Author: Martha Stewart
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Author: Martha Stewart
Jewel-toned beetsare marinated in a sherry-orange vinaigrette to tempertheir sweetness. With mache,a delicate field green, andcrackers with goat cheese,the salad makes a lively first course.
Author: Martha Stewart
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Author: Martha Stewart
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Author: Martha Stewart
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Author: Martha Stewart
Author: Martha Stewart
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Author: Martha Stewart
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Author: Martha Stewart
Toasted sesame seeds add nutty intrigue to a salad of crunchy reds and greens; add A little avocado to make it even more delicious.
Author: Martha Stewart
A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Author: Martha Stewart
Author: Martha Stewart
These wraps, made with leftovers from our Turkey Kebabs with Cabbage Slaw, are a great lunch to bring to work.
Author: Martha Stewart
Citrusy and cilantro-packed, this Pasta Salad with Peas and Summer Beans dish pairs well with grilled chicken or tuna. It would be equally delicious with mint, parsley or a combination of fine herbs.
Author: Martha Stewart
Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.
Author: Martha Stewart
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Author: Martha Stewart
Deep-hued lentils and roasted beets make a delicious combination.
Author: Martha Stewart
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Author: Martha Stewart
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped;...
Author: Martha Stewart