Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.
Author: Martha Stewart
This is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
Sliced radicchio -- tossed in a lemon dressing with green beans, cauliflower, and Parmesan cheese -- creates a sweet and crunchy update on the classic summer slaw.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Author: Martha Stewart
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Author: Martha Stewart
Author: Martha Stewart
This spring salad pairs well with seared steak, steamed fish and shellfish.
Author: Martha Stewart
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper...
Author: Martha Stewart
Author: Martha Stewart
Serve this lighter potato salad with our Southern Pulled-Pork Sandwiches.
Author: Martha Stewart
For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less-salty cheese for the feta.
Author: Martha Stewart
Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.
Author: Martha Stewart
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Author: Martha Stewart
This refreshing and crunchy side dish is a great substitute for rice or potatoes.
Author: Martha Stewart
A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.
Author: Martha Stewart
Jicama is a crisp, sweet-tasting tuber that pairs nicely with smooth, rich avocado.
Author: Martha Stewart
This salad makes use of the entire beet, including the greens.
Author: Martha Stewart
Prepared horseradish adds a jolt of flavor to the citrusy vinaigrette used in this fresh, piquant salad.
Author: Martha Stewart
This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause...
Author: Martha Stewart
Toss humble frozen corn with some sweet and spicy peppers and our classic Lemon Vinaigrette, and you've got corn salad-soon to be everyone's favorite side dish.
Author: Martha Stewart
Channel your inner goddess with this herbaceous take on the classic potato salad.
Author: Martha Stewart
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Author: Martha Stewart
Author: Martha Stewart
Need a lightweight lunch? Try this white bean and broccoli salad.
Author: Martha Stewart
Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it...
Author: Martha Stewart
This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan.
Author: Martha Stewart
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
Author: Martha Stewart
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes...
Author: Martha Stewart
Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.
Author: Martha Stewart
Author: Martha Stewart
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Author: Martha Stewart
This salad with veggies is quite hearty. Top it with tahini sauce.
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
Why should tomatoes get to have all the fun? Mango season comes just before tomatoes hit the farmers' markets, so if you're craving a caprese-like salad in June, look no further than this sweet and simple...
Author: Lauryn Tyrell
Enjoy this recipe for soba-noodle salad-it's a wonderfully light lunch treat.
Author: Martha Stewart
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Author: Martha Stewart
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon
Author: Martha Stewart
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Author: Martha Stewart
Author: Martha Stewart
This simple salad combines mellow and bitter lettuces with sweet-tart vinaigrette.
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-style salad that includes crisp romaine with caper berries, tomatoes, and feta.
Author: Martha Stewart
Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
Author: Martha Stewart
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Author: Martha Stewart
Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.
Author: Martha Stewart
Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.
Author: Martha Stewart