Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Author: Martha Stewart
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Author: Martha Stewart
Try using naan instead of pitas for an even more smokier flavor in this Cucumber and Mint Salad with Toasted Pitas.
Author: Martha Stewart
The simple addition of sesame seeds and the perfect vinaigrette turn plain broccoli into a delicious salad.
Author: Martha Stewart
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
This Pickled Cucumber Salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.
Author: Martha Stewart
Collard greens also work well in this simple Asian-inspired salad that's ready in a flash.
Author: Martha Stewart
Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad with couscous.
Author: Martha Stewart
This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic.
Author: Martha Stewart
A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.
Author: Martha Stewart
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Author: Martha Stewart
Homemade pickle brine is whisked into a sensational vinaigrette for this light, tangy potato salad.
Author: Martha Stewart
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Author: Martha Stewart
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
This salad is always a hit. The marinated chicken is delicious and adds to the crisp Romaine lettuce, tomatoes, and cheeses.
Author: Michelle Brooke
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.
Author: Martha Stewart
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Author: Sarah Carey
For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
Author: Martha Stewart
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Author: Martha Stewart
Pittsburgh Steak Salad is unique in the way the people of Pittsburgh Pa eat the steak salad by adding fries and Ranch dressing to it. A recipe from Seduction in the Kitchen for Sunday Supper.
Author: Deanna
This is a good addition to a buffet; the flavor develops as it stands at room temperature.
Author: Martha Stewart
Author: Martha Stewart
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Author: Martha Stewart
The leftover vinaigrette is delicious on greens or roasted vegetables.
Author: Martha Stewart
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for a delicious summer meal your whole family will...
Author: Martha Stewart
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Author: Martha Stewart
Use the ripest, juiciest pears you can find for this tasty winter salad.
Author: Martha Stewart
Creamy white Aztec and black runner beans are mixed with crisp green and yellow Romano beans in this substantial salad.
Author: Martha Stewart
Use whichever blend of herbs is abundant in the garden for this salad.
Author: Martha Stewart
Cauliflower gets a double dose of zest, from grainy and Dijon mustard, in this creamy salad.
Author: Martha Stewart
Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.
Author: Martha Stewart
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with...
Author: Martha Stewart
Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey....
Author: Gin
This hearty salad combines thick cubes of whole grain bread with tomatoes, black olives, cucumbers, and fontina cheese.
Author: Martha Stewart
Serve this Southwestern salad on its own or as a relish to accompany a main dish.
Author: Martha Stewart
Author: Martha Stewart
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.
Author: Martha Stewart
The hazelnuts add crunch to this citrusy salad.
Author: Martha Stewart
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Author: Martha Stewart
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
Author: Martha Stewart