All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's the added bonus of roasted sweet potatoes. Skip...
Author: Martha Stewart
This crunchy winter salad is ready in just 10 minutes.
Author: Martha Stewart
Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off...
Author: Martha Stewart
So many broccoli recipes call for only florets, but the oft-overlooked stalks are just as delicious -- and good for you! Highlight them in a simple raw salad.
Author: Martha Stewart
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful in this iceberg wedge salad.
Author: Martha Stewart
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Author: Martha Stewart
This apple slaw with grape dressing tastes fresh and clean.
Author: Martha Stewart
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
This recipe is a great way to introduce alternative greens to your table.
Author: Martha Stewart
This salad boasts sweet, sour, savory, and bitter flavors.
Author: Martha Stewart
This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.
Author: Martha Stewart
The roasted vegetables piled onto the salad make this a healthy, filling supper.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
The chives offer a mild onion flavor to this unconventional salad. Include the herb's blossoms for visual appeal.
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along...
Author: Martha Stewart
Cabbage and radicchio get the sweet-treatment, thanks to honey.
Author: Martha Stewart
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.
Author: Martha Stewart
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
Author: Martha Stewart
A classic cucumber salad gets new life from the flavor of grilled beets.
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Author: Martha Stewart
This recipe combines golden raisins and Parmesan cheese from the West with sesame and tea from the East.
Author: Martha Stewart
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta.
Author: Martha Stewart
This tasty salad for one makes a perfect lunch or light dinner.
Author: Martha Stewart
This colorful salad blends bitter with sweet flavors.
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Author: Martha Stewart
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Author: Martha Stewart
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche...
Author: Martha Stewart
Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.
Author: Martha Stewart
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Author: Martha Stewart
This Campanelle with Walnuts, Ricotta, and Lemon dish tastes great at room temperature, and the recipe can easily be doubled or tripled to feed a crowd.
Author: Martha Stewart
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.
Author: Martha Stewart
This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.
Author: Martha Stewart
This salad is very simple, so the quality of each ingredient is key. Use the best olive oil and sea salt you can find, and look for buffalo mozzarella that has a wonderful tangy taste.
Author: Martha Stewart
Start any meal with this elegant mozzarella salad from A Voce chef Missy Robbins.
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
Author: Martha Stewart
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.
Author: Martha Stewart
Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.
Author: Martha Stewart
Nutty barley comes together with roasted vegetable like sweet acorn squash and broccoli in this hearty fall salad the whole family will love.
Author: Martha Stewart
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Author: Martha Stewart
Little Gem lettuce is a small, sweet romaine-type variety. Romaine hearts can be used in its place. Recipe courtesy of Clare Vivier.
Author: Martha Stewart
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Author: Martha Stewart
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.
Author: Martha Stewart
These greens get a sweet, tart boost from apples and cider vinegar.
Author: Martha Stewart
Author: Martha Stewart
Serve this assortment of vegetables and nuts as a first course with French bread and butter.
Author: Martha Stewart
It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.
Author: Martha Stewart