Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Author: Martha Stewart
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Author: Martha Stewart
Top this arugula salad with our Buttermilk Onion Rings.
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Author: Martha Stewart
Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.
Author: Martha Stewart
With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.
Author: Martha Stewart
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Author: Martha Stewart
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Author: Martha Stewart
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Author: Martha Stewart
This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
Author: Martha Stewart
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Author: Martha Stewart
Author: Martha Stewart
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Author: Martha Stewart
The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.
Author: Martha Stewart
This lighter cole slaw is flavored with cilantro for a summery flavor.
Author: Martha Stewart
Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.
Author: Martha Stewart
Generous amounts of basil and parsley invigorate the slaw.
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Finely chopped lemon mixed with grainy mustard, sugar, and olive oil makes a stellar dressing for this radicchio-and-mint salad.
Author: Martha Stewart
Summer is the season for these crisp, slightly sweet green veggies -- enjoy them in salads and stir-fries.
Author: Martha Stewart
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Author: Martha Stewart
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and...
Author: Martha Stewart
Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw side dish.
Author: Martha Stewart
This salad holds up well when dressed, making it ideal for a party.
Author: Martha Stewart
Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
Make this Cucumber Salad for a refreshing appetizer or summer side dish.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the...
Author: Martha Stewart
This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. Lime juice and Cotija cheese give it a Tex-Mex flair.
Author: Martha Stewart
You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
Author: Martha Stewart
Author: Martha Stewart
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
Serve this sweet and spicy side with our Smoky Beef Tacos for a Tex-Mex feast.
Author: Martha Stewart
Romaine lettuce, carrots, and celery are complemented by a rich, tangy blue-cheese dressing.
Author: Martha Stewart
For contrasting color, use a variety of cabbages in this creamy-crunchy slaw.
Author: Martha Stewart
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Author: Martha Stewart
To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
Author: Martha Stewart