Rich flavors are best balanced with a touch of freshness, as in this tangy Mediterranean salad. Be sure to serve this dish immediately so that each flavor stands out more distinctly.
Author: Martha Stewart
A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.
Author: Martha Stewart
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
Author: Martha Stewart
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Author: Martha Stewart
Freshly made or store-bought, carrot juice is packed with beta-carotene, iron, and potassium and adds health benefits and sweetness to this salad dressing.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped...
Author: Martha Stewart
This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.
Author: Martha Stewart
Prepare all the vegetables and the dressing for this chopped salad up to a day ahead of time, and store them in separate containers. When you arrive at your destination, just toss them together, and serve...
Author: Martha Stewart
A bit spicy, a touch sweet, this mixed tomato alad will be bursting with flavor-especially if you pick the ripest tomatoes you can find.
Author: Martha Stewart
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.
Author: Martha Stewart
If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and bringthem to a boil. Remove from heat; let stand, covered, for 1 hour, and drain.
Author: Martha Stewart
This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.
Author: Martha Stewart
This colorful 7-layer salad has made numerous appearances at our family gatherings over the years. My Nana has no shortage of delicious recipes from appetizers to desserts that she has passed down to me...
Author: KellyBecker
This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Author: Martha Stewart
Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates.
Author: Terri Frank Ramseyer
Look for fennel bulbs with delicate green fronds still attached to the ends of the stalks. Most bulbs also have small wisps inside, near the core.
Author: Martha Stewart
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese...
Author: Martha Stewart
An Indian simmer sauce adds big flavor to dishes like this potato salad.
Author: Martha Stewart
Experiment with different kinds of fruit, depending on the season and your tastes.
Author: Martha Stewart
The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
This easy side dish is winter's answer to the Greek salad. Lightly cooking the tomatoes and garlic sweetens their flavors, while wilting the escarole mellows its bite for this salad recipe.
Author: Martha Stewart
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
Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.
Author: Martha Stewart
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Author: Martha Stewart
Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright...
Author: Martha Stewart
This cool Cucumber Salad has a spicy, pickled flavor that will delight as a side dish.
Author: Martha Stewart
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich...
Author: SunnyDaysNora
The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Author: Martha Stewart
This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the...
Author: Martha Stewart
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination...
Author: LynnNM
Steamed baby beets are tossed with escarole, cherry tomatoes, blue cheese, fresh dill, and a lively shallot vinaigrette in this well-balanced spring salad.
Author: Martha Stewart
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little...
Author: Martha Stewart
Author: Martha Stewart
This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing. This is my favorite summer salad - I...
Author: KATIE MINES
The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.
Author: Martha Stewart
Crumbled eggs pick up the briny flavor of capers and the freshness of parsley to bring a textural element to this green salad.
Author: Martha Stewart
Author: Martha Stewart
Whenever possible, buy vacuum-packed cooked lentils (available in many supermarkets); if using the canned variety, be sure to drain and thoroughly rinse the lentils before using.
Author: Martha Stewart
This Shaved Cucumber Salad is particularly good with pork chops, grilled salmon, or jerk chicken.
Author: Martha Stewart
My friend Carol is a wonderful cook, and this recipe is a '10.' By far the best chicken salad I have tasted.
Author: Allrecipes Member
This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Author: Martha Stewart
Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the...
Author: Martha Stewart
With just a few things done ahead of time, your dinner can be a breeze.
Author: Marcy Dzurisin
A tangy Dijon vinaigrette complements hearts of palms and butter lettuce in this easy-to-make salad.
Author: Martha Stewart
This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.
Author: Martha Stewart
A tabbouleh-style salad of bulgur with grape tomatoes and halloumi cheese captures culinary essences of the Middle East and Greece.
Author: Martha Stewart
Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in this special-occasion salad. It feeds a crowd and...
Author: Martha Stewart
A Mexican restaurant I used to go served this dish. I came up with what I think is their recipe or close to it. It's awesome and a different take on traditional chicken salad. Can be served with crackers,...
Author: Kim