Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Author: Martha Stewart
Cumin and cayenne give this bright orange salad its bite.
Author: Martha Stewart
Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.
Author: Martha Stewart
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Author: Martha Stewart
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Author: Martha Stewart
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Author: Martha Stewart
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Author: Martha Stewart
Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.
Author: Martha Stewart
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Author: Martha Stewart
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Author: Martha Stewart
Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.
Author: Martha Stewart
This simple Mediterranean salad takes little time to make and is extremely healthy. Serve this as a side dish or a sandwich filling; try layering it in pita bread and top it with cold sliced lamb and feta...
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Author: Martha Stewart
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Author: Martha Stewart
This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Author: Martha Stewart
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Author: Martha Stewart
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
Author: Martha Stewart
These two salad greens are on the bitter side and benefit from the honey in the dressing.
Author: Martha Stewart
This quick-to-prepare summer salad is a delight at lunch or dinner.
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Author: Martha Stewart
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Author: Martha Stewart
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
Author: Martha Stewart
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.
Author: Martha Stewart
Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.
Author: Martha Stewart
Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.
Author: Martha Stewart
This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.
Author: Martha Stewart
This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.
Author: Martha Stewart
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Author: Martha Stewart
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.
Author: Martha Stewart
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Author: Martha Stewart
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets;...
Author: Martha Stewart
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Author: Martha Stewart
Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Author: Martha Stewart
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Author: Martha Stewart
This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.
Author: Martha Stewart
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with...
Author: Martha Stewart
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long...
Author: Martha Stewart
Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly...
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Author: Martha Stewart
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Author: Martha Stewart