Try this nutty salad as a side dish or serve it over greens for a light meal.
Author: Martha Stewart
This colorful salad holds some welcome surprises for an Easter celebration: avocado,papaya, assorted greens, red onion, and a Papaya-Citrus Vinaigrette.
Author: Martha Stewart
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Author: Martha Stewart
This classic Summer salad features in-season green beans for a fiber, beta-carotene, and vitamin C boost.
Author: Martha Stewart
A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Author: Martha Stewart
A salad of fresh oranges and fennel offers contrasts in taste and texture.
Author: Martha Stewart
Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.
Author: Martha Stewart
Blue cheese provides a needed spark to basic iceberg lettuce here.
Author: Martha Stewart
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, canned beans can be used in place of dried.
Author: Martha Stewart
Earthy beets are paired with tart-sweet plums in this sublime salad. Fresh ricotta adds a creamy, delicious layer.
Author: Martha Stewart
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Author: Martha Stewart
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Author: Martha Stewart
Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.
Author: Martha Stewart
Author: Martha Stewart
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients...
Author: Kyndra Holley
Light and fresh, this Mediterranean Chopped Salad recipe is great as a side, or as a meal prep option for grown ups.
Author: Deanne - This Farm Girl Cooks
This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.
Author: Martha Stewart
A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.
Author: Martha Stewart
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Author: Martha Stewart
When grilled, marinated bell peppers and onions caramelize into juicy, sweet vegetables.
Author: Martha Stewart
The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.
Author: Martha Stewart
Author: Martha Stewart
For more crunch, serve coleslaw immediately; otherwise, let stand in the refrigerator 2 to 3 hours or overnight for the vegetables to wilt.
Author: Martha Stewart
Serve this slaw as a fresh counterpoint to barbecued ribs or fried chicken.
Author: Martha Stewart
Rich in fiber and potassium, figs are a sweet and nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.
Author: Martha Stewart
Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
Author: Deanne Frieders - This Farm Girl Cooks
To ensure paper-thin slices of daikon and lotus root, use a mandoline.
Author: Martha Stewart
Author: Martha Stewart
Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.
Author: Martha Stewart
Sliced artichokes, lettuce, and parsley are marinated in a lemon vinaigrette. When choosing artichokes for this salad, select ones with long stems.
Author: Martha Stewart
This tangy chicken salad is a snap to prepare and will delight your taste buds with creamy, apricot and green onion-studded sweet and sour dressing.
Author: sal
Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.
Author: Martha Stewart
This salad gets a boost from a finely ground pumpkin seeds in the dressing.
Author: Martha Stewart
This meatless lunch's ingredients are made from yesterday's dinner leftovers. (See White-Bean-Stuffed Portobellos.)
Author: Martha Stewart
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Author: Martha Stewart
Quinoa is higher in protein than most grains and is gluten-free.
Author: Martha Stewart
Toss bitter radicchio with our Lemon Vinaigrette and throw in a few golden raisins, and you've got a stellar salad.
Author: Martha Stewart
Peppery arugula and salty pecorino cheese make a particularly good combination. You can forgo dressing or drizzle a little extra-virgin olive oil over the salad.
Author: Martha Stewart
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Author: Martha Stewart
This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. To save time, buy pistachios with the shells already removed. If you don't care for spinach, you can substitute field...
Author: Sara
Here's a great salad in orange season to make this fruit your main squeeze.
Author: Martha Stewart
Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.
Author: Martha Stewart
This crunchy, earthy salad combines green apples, celery hearts, and roasted parsnips.
Author: Martha Stewart
This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.
Author: Martha Stewart
This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.
Author: Martha Stewart
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any...
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
Serve this salad as a simple side that comes together in just 20 minutes.
Author: Martha Stewart