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
Author: Martha Stewart
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful...
Author: Martha Stewart
This colorful salad is hearty enough to serve as a main course.
Author: Martha Stewart
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Author: Martha Stewart
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Author: Martha Stewart
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced...
Author: Martha Stewart
Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.
Author: Martha Stewart
Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.
Author: Martha Stewart
This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.
Author: Martha Stewart
This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.
Author: Martha Stewart
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Author: Martha Stewart
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm...
Author: Martha Stewart
This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish.
Author: Martha Stewart
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade...
Author: Martha Stewart
Any combination of hearty autumn greens will work well in this recipe; try Swiss chard, Tuscan kale, and mustard greens.
Author: Martha Stewart
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Author: Martha Stewart
This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.
Author: Martha Stewart
Make sure the onions are cooked until soft for best flavor with the greens.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.
Author: Martha Stewart
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Author: Martha Stewart
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Author: Martha Stewart
A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).
Author: Martha Stewart
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch...
Author: Lauryn Tyrell
Fresh raw vegetables require few embellishments to highlight their flavors.
Author: Martha Stewart
This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.
Author: Martha Stewart
This salad combines, earthy, sweet, tart, and savory flavors.
Author: Martha Stewart
A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.
Author: Martha Stewart
This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Author: Martha Stewart
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
Author: Martha Stewart
A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.
Author: Martha Stewart
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto...
Author: Martha Stewart
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Author: Martha Stewart
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Author: Martha Stewart
Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.
Author: Martha Stewart
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Author: Martha Stewart
Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.
Author: Martha Stewart
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Author: Martha Stewart
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Author: Martha Stewart
This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
Author: Martha Stewart
This Cucumber and Tomato Salad with Tahini Dressing features our Tahini Dressing, and comes together for a crunchy, cool salad.
Author: Martha Stewart
This summer salad has it all -- crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.
Author: Martha Stewart
This simple avocado salad features lovely ripe avocados, iceberg lettuce, and tomatoes for a delicious side dish or appetizer.
Author: Martha Stewart
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Author: Martha Stewart
This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.
Author: Martha Stewart